Baby Lamb Leg Cooked on String, Char Leeks and Crisp Saltbush

Name: Baby Lamb Leg Cooked on String, Char Leeks and Crisp Saltbush
Yield: Serves 6
Cuisine: France
Ingredients: 250 ml (9 fl oz/1 cup) olive brining liquid (use the liquid from a jar of olives); 12 garlic cloves; 250 ml (9 fl oz/1 cup) vegetable oil; 4 finger-size leeks; 1 lemon, juice, to serve; 100 g (3½ oz) of saltbush, picked, to serve; extra virgin olive oil, for frying, plus extra, to serve; 4 summer savory stalks (you can use mint if unavailable); 4 tarragon stalks; 250 ml (9 fl oz/1 cup) chicken stock; 1.5 kg (3 lb 5 oz) baby lamb leg, thighbone removed

Preparation info

Serves
6

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

12 garlic cloves
250 ml (9 fl oz/1 cup)

Europe
France
Main course
Mediterranean
Sous vide
Gluten-free

Method

To confit the garlic, combine the vegetable oil and garlic in a small saucepan, adding extra oil if necessary to cover the garlic. Cook over low heat for 25–30 minutes until very tender. Drain and set aside to cool, reserving the oil for another use.

Bring the lamb leg to room temperature. Rub with 2 cloves of the confit garlic, and place the tarragon and summer savory in the bone cavit