An organic Easter Lamb recipe

A slow-cooked and as gentle as possible Easter leg of lamb.
 
Ingredients:
For 8 people
A 2.5 kg organic leg of lamb
6 tbsp olive oil
2 tbsp Herbes de Provence
1 tsp Three peppercorns from the mill
1 large tsp ground cumin
4 to 5 cloves of garlic
Preparation time: 10 minutes
Cooking time: 3 hours 30 minutes
Oil a large dish and place the leg of lamb in it, skin side up, score the skin in a criss-cross pattern using a thin blade.
In a bowl, prepare the mixture of oil, herbs, spices (no salt, it would draw out the blood and the meat would be dry) and peeled and crushed garlic cloves.
Baste (with a brush or your fingers) the entire leg of lamb, turning it in the dish and insisting on the scored part, so that the herbs penetrate well into the cuts made in the skin.
Bake (in the middle-lower position of the oven) for 2 hours at 150°, then 1 hour 30 minutes at 100/110° (add half an hour for well-done meat). Remember to regularly baste the leg of lamb with the juices collected at the bottom of the dish.
 Since the oven will be occupied for 3h30, you need to plan other cooking methods for the rest of the Easter menu. Source Gourmandises.fr
  NoireôNaturel wishes you all a very Happy Easter!!!