Roasted Figs with honey and rosemary
Dessert
Duration
15 min
Difficulty
Lamb with lemon confit and black garlic
Sarment de vigne – bio
Main course
Spring
Summer
Sear
Grill
Duration
1h50
Montvel cooking time
1h30
Difficulty
Ingredients
Gigot of lamb
2 kg
Lemon confit
4
Black garlic
2 cloves
Thyme
1 bunch
For a special Easter Monday!
Cooking a leg of lamb on a wood pellet barbecue is a pleasure in itself: for hours, the wood pellets will flavour your leg of lamb in a gentle and slow cooking process, making the meat melting and terribly tasty. Imagine your Easter meal if you sublimate your leg of lamb with a few pieces of preserved lemon and black garlic to create a delicate sweet and sour marriage. Are you there yet? Finally, you don’t have to wait for Easter to enjoy it…
01
Slice your leg of lamb and insert small pieces of preserved lemon and black garlic.
02
Rub the leg of lamb with fleur de sel, vegetable oil and thyme.
03
Colour the leg of lamb on the hot grill on all sides. Set aside and let it cook for 10 minutes to relax the fibers.
04
Raise the temperature of your Montvel barbecue to 200° C, place the leg of lamb on it and let it cook for 1h30!
Perfect recipes
By Montvel
