Classic Leg of Lamb with Spring Vegetables
- 1 Leg of Lamb (about 7 - 8 lb)
- Espelette Pepper
- Olive Oil
- 1/2 Cup Chicken Stock
- Garlic (minced)
- Asparagus, fennel, fava beans and sun dried tomatoes (garnish)
Take your lamb leg out of refrigerator one hour prior to cooking, season with salt, pepper and espelette pepper.
Preheat oven to 380F degrees.
In a roasting pan, sear leg on all sides over high heat on stove top. Place in oven for 20 minutes per pound. Let rest 15 minutes prior to carving.
Meanwhile, heat 2 tablespoons of olive oil in a sautÃ© pan at high heat. Add some minced garlic, asparagus, fennel, fava beans and sun dried tomatoes. Season with salt and pepper, sautÃ© until your desired tenderness. Reduce the heat, add Â½ cup chicken stock and let simmer for a couple minutes. Prior to serving, toss vegetables with a few tablespoons of lamb jus from the pan.