Roast Leg of Lamb

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Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

Reuben at Home

Reuben at Home

By Reuben Riffel

Published 2016

  • About

My memories of leg of lamb are happy ones. I must have been about 14 or 15 years old when my ma would come home on Sunday evenings from Chamonix, where she worked, bringing us some of the buffet leftovers. Sometimes there were things from the dessert buffet, sometimes some vegetables or roast chicken, but the pieces of garlicky-rosemary lamb were always my favourite. Years later, when I too entered restaurant kitchens, I worked at Chamonix and my very first job was to debone and prepare the legs of lamb for the Sunday buffet. There is a beautiful synchronicity in that – the very same lamb that had once made such an impact on me as a child became my first culinary responsibility, in the exact same kitchen that my mom worked in. There are no coincidences…

Ingredients

    Method