Leg of lamb with fresh herbs Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• A leg of lamb of about 1.4 kg (3 pounds)
• 5 cloves of garlic
• 15 ml (1 tbsp) lemon peel, finely chopped
• 30 ml (2 tbsp) fresh mint leaves, finely chopped
• 15 ml (1 tbsp) fresh thyme, chopped
• 15 ml (1 tbsp) fresh rosemary, finely chopped

Marinade:

• 105 g (1/3 cup) maple syrup
• 50 g (1/4 cup) olive oil
• 60 ml (4 tbsp) lemon juice
• 15 ml (1 tbsp) lemon zest
• 1 garlic clove, pressed
• 15 ml (1 tbsp) each of finely chopped fresh herbs (mint, thyme, rosemary)

PREPARATION

1. Combine all the ingredients for the marinade together. In a shallow dish, place the leg of lamb and the marinade. Turn the leg over to coat it well. Cover and refrigerate 8 to 24 hours.
2. Remove the leg from the marinade. Using a sharp knife, make 10 to 12 incisions in the meat, then insert the garlic, lemon peel and fresh herbs with your fingers. Distribute the ingredients all over the meat, this will allow to flavor it well.
3. Brown on all sides in a pan with a little oil.
4. Place the leg of lamb on the grill of a roasting pan, fat side up. Bake on the center rack of an oven preheated to 180 °C (350 °F) for traditional cooking or to 110 °C (230 °F) for hypotoxic cooking.
5. Boil the remaining marinade for five minutes. Add 2.5 ml (1/2 tsp) of salt and pepper to taste. Then, use it to baste the leg several times during cooking.
6. For rare meat, internal temperature 65 °C (145 °F), 70 °C (160 °F) for medium rare and 75 °C (170 °F) for well done.
7. Once cooked, place the leg in a hot serving plate and cover with foil. If you wish to avoid contact of aluminum on the meat, simply place parchment paper on the meat before covering it with aluminum foil. Let stand 15 minutes before slicing.