lamb confit with small potatoes

 

 

 

 

 

 

 

 

  ingredients:

1 leg of lamb (around 1.8 to 2 kg)
1 kg of new potatoes (or small firm potatoes)
2 onions (or 1 onion and a few baby onions)
3 cloves of garlic
2 tablespoons of olive oil
1 sprig of rosemary (or thyme)
Salt and pepper

Preparation

Prepare the meat:
* Remove the leg of lamb from the refrigerator 30 minutes before cooking so that it is at room temperature.
* Preheat your oven to 180°C (th.6).
* Using a small knife, make a few incisions on the leg. Slip in some slices of garlic.
* Brush it with olive oil, salt and pepper generously.

Start cooking:
* Place the leg of lamb in a large baking dish.
* Peel and slice the onions (or use whole pearl onions). Distribute them around the meat.
* Place the sprig of rosemary (or thyme) on the leg, or crumble it slightly.
* Bake for 15 minutes at 180°C, then lower the temperature to 160°C.

Add the potatoes:
* Wash and dry the small potatoes (you can leave the skin on if it is thin).
* Cut them in half if they are a little large, otherwise leave them whole.
* After the first 15 minutes of cooking, remove the dish from the oven.
* Distribute the potatoes around the leg, drizzle them with a drizzle of olive oil, lightly salt and pepper.
* Return to the oven for 1 hour 45 to 2 hours of additional cooking (depending on the size of your leg of lamb and the desired doneness).
4 Water regularly:
* Every 30 minutes, baste the meat and potatoes with the cooking juices.
* If necessary, add a small glass of water or broth to prevent the bottom of the dish from burning and to obtain more juice.

Check the cooking:
* For pink cooking (55-58°C at heart), allow approximately 15 minutes of cooking per 500 g, after the initial 15 minutes at 180°C.
* For more cooked meat (60-65°C at heart), extend the cooking for an additional 10 to 15 minutes.
* If you have a cooking thermometer, prick the heart of the leg of lamb to check the temperature.

Serve:
* Once the meat is cooked, cover it with aluminum foil and let it rest for 10 minutes to relax the fibers and preserve the juices.
* Then serve the sliced ​​leg of lamb, accompanied by the tender potatoes and candied onions.
* Water with the cooking juices.