1 leg of lamb (2kg)
5 sprigs of thyme
300 ml of cider
100 g Crème d’Isigny A.O.P.
20 g softened butter
Brush the leg of lamb with butter, salt and pepper. Rub the meat with the sprigs of thyme
Place in a baking dish. Pour in 200 ml of water and add the peeled shallots and sprigs of thyme.
Place in an oven preheated to 210° for 1hr – 1hr 10min. Baste every 15 minutes.
Once cooked, pour the filtered juices into a saucepan.
Bring to the boil, add the cider. Leave simmering for 10 minutes. Then add the cream and combine.
Serve this sauce with the leg of lamb, with green beans and sautéed mushrooms on the side.
6 - 8