– Preparation

1. Rub the entire surface of the leg generously with fine salt to enhance flavour and help the meat absorb the seasoning.

2. Using a sharp knife, make small incisions in the lower part of the leg (the “souris”). Tuck half or whole garlic cloves into the slits, depending on their size.

3. Make a few incisions on the opposite side as well, but avoid cutting too deeply so the juices stay inside the meat.

4. Slide sprigs of fresh rosemary into some of the cuts to infuse the lamb with its fragrant, earthy aroma.

5. Slice the onions into thick rings and arrange them in the bottom of the dish to form a flavourful bed. Add a few bay leaves, then place the lamb leg on top.

– Seasoning & Oiling

1. Drizzle the lamb generously with olive oil and massage it over the surface.

2. Sprinkle with chopped rosemary, thyme, coarse salt and freshly ground black pepper. Add another light drizzle of oil to help everything adhere.

3. Scatter a few whole garlic cloves (left in their skins) around the meat for a mellow, caramelised garlic taste. Add a couple more bay leaves on top.

– Cooking

1. Set your oven to 180°C (fan-assisted).

2. Cook for roughly 30 minutes per 500 g for a juicy, slightly pink finish.

3. After the first 30 minutes, pour half a glass of boiling water into the bottom of the dish to prevent the juices from burning.

4. If the pan dries out, add a splash of water or stock. Use small amounts so the meat doesn’t steam too much.

– Resting

1. Once cooked, remove the lamb from the oven and spoon some of the cooking juices over the top. Cover loosely with foil.

2. Allow the meat to rest for at least 30 minutes before carving. This essential step lets the juices redistribute, resulting in tender, succulent slices.