Recipe – Main
Salt meadow lambs are widely available in the “pays d’Armor”. Those from the bay of Mont-Saint-Michel and from the Breton Islands (Belle-Île, Ouessant) are particularly sought after.
Serves 8 people
1 leg of salt meadow lamb (4 to 6 lb.)
2 cloves of garlic
2 ounces of butter
Peel the garlic and slip it in next to the bone. Smear the leg of lamb with butter and put it in a buttered roasting pan. Add salt and Pepper. Put the leg of lamb into a preheated oven (220° C) and cook it 10 to 12 minutes per pound, according to taste. Don’t forget to turn it over half way through cooking and baste it with the cooking juices. As soon as it is done, take the leg of lamb out of the pan and deglaze it with 2 or 3 tablespoons of water (or muscadet wine). Traditionally, the slices of lamb are served on top of a serving plate full of beans and the sauce is poured on top. Warm the plates before serving.