Roast leg of lamb and Cassagnau

Preparation time: 40 minutes

Cooking time: 60 minutes

Ingredients (for 6) :

  • 2kg leg of lamb
  • 75g butter
  • 3 garlic cloves
  • 4 onions
  • 4 carrots
  • 1.5kg potatoes
  • bacon strips
  • thyme, bay leaves
  • 50cl stock
  • salt, freshly ground pepper


  1. Stud the leg of lamb with garlic using the prongs of a fork, then roll the meat in salt and pepper.
  2. Sauté on all sides in a buttered pan until golden brown.
  3. Meanwhile, peel and chop the onions, carrots and potatoes.
  4. Line the bottom of a roasting dish with bacon strips and cover with seasoned vegetables.
  5. Place the leg of lamb covered with the bacon strips in the dish and pour on the stock.
  6. Add the bouquet garni for flavour and put the roasting dish in a pre-heated oven.
  7. Cook for 1½ hours, then leave to cool in the switched-off oven with the door slightly open before carving.
  8. Deglaze the roasting dish and serve this sauce in a gravy boat and the leg of lamb on a platter surrounded by the vegetables.