Leg of Lamb with Cider and Crème Fraîche Sauce

This showstopping Easter centrepiece of succulent lamb with a silky cider-cream sauce comes from the renowned Isigny-Sainte-Mère dairy in Normandy and will impress at any spring table…

Serves 6-8 | Prep time: 15 minutes | Cooking time: 1h 20m

INGREDIENTS

• 1 leg of lamb (2kg)
• 5 shallots
• 5 sprigs of thyme
• 300 ml of cider
• 100 g Crème d’Isigny AOP
• 20 g softened butter
• Salt, pepper

METHOD

1. Brush the leg of lamb with butter, salt and pepper. Rub the meat with the sprigs of thyme
2. Place in a baking dish. Pour in 200 ml of water and add the peeled shallots and sprigs of thyme.
3. Roast in an oven preheated to 220°C (400°F/Gas 6) for 20 minutes, then reduce the temperature to 180°C (350°F/Gas 4) and cook for a further 45-50 minutes, basting every 15 minutes, until cooked to your liking. Rest for 15 minutes before carving.
4. Pour the strained cooking juices into a saucepan. Bring to the boil, add the cider and simmer for 10 minutes. Stir in the cream and combine.
5. Serve this sauce with the leg of lamb, with green. beans and sautéed mushrooms on the side.

Lead photo credit : Photo: Shutterstock