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Emile Henry & you
Ingredients
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- 1 bone-in leg of lamb weighing approx. 2 kg / 4.5 lbs
- 3 sprigs fresh rosemary
- 6 garlic cloves
- 120 gr / 1 cup sweetened dried cranberries
- 1,5 kg / 3.5 lbs pumpkin
- 13 tbsp olive oil
- 1 tsp kosher salt
- 100 gr / 1 cup chopped unsalted pistachio nuts
- 45 gr / ½ cup dried bread crumbs
- 2 tbsp oil
- 2 tbsp honey
- Salt and freshly ground black pepper
1. Remove the leg from the refrigerator 1 hour before preparing.
2. Preheat the oven to 240°C / 465°F / Gas Mark 8.
3. Place the leg of lamb in the base of the Large Roaster.
4. In a bowl, combine 3 tablespoons olive oil, the rosemary and the peeled-crushed garlic cloves. Generously coat the meat with this mixture using your fingers. Season with salt and pepper.
5. Put the lid on the Large Roaster and cook for 25 minutes in the preheated oven at 240°C / 465°F / Gas Mark 8.
6. Cut the pumpkin in half, remove the seeds and the inner-fiber. Next, slice the pumpkin into 1¼-inch-thick wedges. Brush with olive oil, sprinkle with sea salt.
7. In a medium bowl, combine pistachios, dried bread crumbs, 8 tbsp olive oil, and the honey. Stir until mixed.
8. After roasting for 25 minutes, take the lamb out of the oven to firmly pat the pistachio mixture over the top of the meat and to add the pumpkin wedges all around the leg before closing the lid.
9. Reduce the oven temperature to 160°/ 320°F and roast for 25 minutes for medium-rare to 35 minutes for well done.
10. Remove the lamb from the oven, sprinkle the pumpkin with the cranberries and leave it to rest 10-15 minutes, covered inside the Large Roaster before serving.
