Roast leg of lamb with cider shallot sauce

An easy dish to prepare for dinner with 4-6 people, just need to take care of the time of cooking and resting needed for a good pink result.

1. A day before, prepare a mixture of slices of garlic, salt (enough to season one lamb leg), some brown sugar, white pepper and olive oil.

2. Use a pointy knife to make inch deep incisions in the lamb leg, insert a piece of garlic in each cut, repeat on both sides of the leg, spear the remaining seasoning over the whole leg. Place on a rack on a dish inside the fridge to marinate.

3. Well before friends appear, sear all sides of leg lightly golden, place on a bed of rosemary on top of a baking rack. 

Roast leg of lamb with cider shallot sauce

4. With the remaining oil in the pan, sweat shallot, onion or leek (cut into thin slices) until golden. Place in baking tray filled with 2 cups of cider, the green parts of the shallot, add a tbsp soy sauce, 5 spices powder, slices of ginger, then the rack of seared lamb on top, basic preparation ready.

5. The cooking time is 15 minutes for every 500gm and rest 1/3 of the cooking time, at 180˚C, for a pink juicy cooking degree. Calculate the time to start the cooking base on when you plan to serve the meal.