“There was a bugger cook this morning who made me a leg of lamb with Béarnaise sauce, which was wonderfully successful, I admit, but precisely because of that, I took so much that I still have it on my stomach.” (The Guermantes Way)
Ingredients:
1 leg of lamb (2.4 kg)
3 cl olive oil
80 g butter
3 onions
1 head of garlic
1 teaspoon thyme flowers
2 bay leaves
salt and pepper
200 g Béarnaise sauce
Preheat the oven to 220°C. Peel the 3 onions and cut into 6 wedges each. Heat a large griddle with the olive oil. Season the lamb generously with salt and pepper, then sear it on the hot griddle until nicely browned.
Baste the lamb with butter, then surround it with the onions, halved head of garlic, thyme, and bay leaves. Transfer to the oven and roast for 55 minutes. If the onions start to burn, add a small glass of water.
Once cooked, remove the lamb and let it rest for 30 minutes—this ensures maximum tenderness (wrap in foil to keep warm or reheat briefly before serving). Slice and serve immediately with Béarnaise sauce.
Note: Pair with sautéed potatoes or green beans tossed in butter for a complete meal.
Adapted from "Proust" La Cuisine Retrouvée, published by Chêne Editions.
