Roasted leg of lamb Provencal style

1. Preheat the oven to th. 8-240°C. Peel and slice the onions. Wash, dry and thin out the rosemary.

2. Place the lamb in a large baking dish. Drizzle with olive oil, salt and pepper. Bake for 20 minutes.

3. Return the lamb and brush with olive oil. Add the peeled cloves of garlic and onions. Sprinkle the lamb with rosemary and thyme and pour a glass of water in the bottom of the dish. Bring the temperature of the oven th. 7-210°C and cook for 25 minutes.

4. Turn off the oven and allow the meat to rest for 10 minutes in the oven, covered with aluminum foil. Serve with a vegetable side.

Photo credit: Sucré Salé