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Roast leg of lamb in the oven with sautéed vegetables
A 3 kg leg of lamb, ultra‑tender, slowly cooked in the oven with rosemary, garlic and coriander seeds, accompanied by green beans, carrots and lightly sautéed steamed potatoes with olive oil, butter, cumin and herbes de Provence. Perfect for a Moroccan family meal.
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Critical Success Points
- • Season and incise the leg so the flavors penetrate.
- • Properly wrap the leg in parchment paper then aluminum foil to cook it en papillote.
- • Brush the leg with butter before the final cooking to achieve a nice color.
Safety Warnings
- • Handle the hot oven and aluminum foil with kitchen gloves.
- • Use a sharp knife for the incisions to avoid slipping.
- • Ensure the meat reaches at least 63 °C internal temperature if you prefer it medium.
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