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Leg of lamb with a wild garlic & bacon crust
35 m active | 2 h 19 m total
Nutrition facts per serving:
  • Energy in kcal about 686
  • Fat about 54g
  • Carbohydrates about 7g
  • Protein about 41g
This is needed
This is needed for 8 people
Leg of lamb
  • 2 tsp salt
  • 160 g diced bacon
  • 50 g breadcrumbs
  • a little pepper
  • 1 leg of lamb (approx. 3 kg)
  • 0.5 bunch wild garlic, finely chopped
  • oil for frying
  • 1 eggs, beaten
Garlic aioli
  • 100 g mayonnaise
  • a little pepper
  • 0.5 bunch wild garlic, finely chopped
Tools
  • One large casserole dish
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And that's how it's done
And that's how it's done
Leg of lamb
Remove the leg of lamb from the fridge approx. 1 hr. prior to cooking. Season the lamb. Mix the bacon with all the other ingredients up to and including the wild garlic. Heat the oil in a casserole dish in the lower half of an oven preheated to 240°C. Place the leg of lamb in the casserole dish and brown for approx. 7 mins. on each side. Turn the oven down to 180°C. Spread the bacon & wild garlic mixture evenly over the meat, insert the meat thermometer into the thickest part of the meat without touching the bone. Cook for a further 90 mins. The core temperature of the meat should be approx. 55°C. Remove the meat, cover and leave to rest for approx. 15 mins.
Garlic aioli
Combine the mayonnaise with the remaining ingredients. Serve the aioli with the leg of lamb.