- Number of people : 5 people

- List of ingredients :

Meat :
- Boned leg of lamb: 1.5 kg

Vegetables (in season) :
- Potatoes (variety suitable for mashed potatoes, e.g. Monalisa): 1.2 kg
- Carrots: 500 g
- Yellow onions: 300 g
- Garlic: 2 cloves
- Fresh thyme: 3 sprigs
- Fresh rosemary: 2 sprigs

Dry grocery :
- Fine salt: 10 g
- Ground black pepper: 5 g
- Extra virgin olive oil: 50 ml

Liquids :
- Homemade lamb stock: 500 ml
- Dry white wine: 100 ml

- Boneless leg of lamb, 1.5 kg: €30
- Potatoes, 1.2 kg: €3
- Carrots, 500 g: €1
- Yellow onions, 300 g: €0.60
- Garlic, 2 cloves: €0.20
- Fresh thyme and rosemary: €0.50
- Dry white wine, 100 ml: €1
- Homemade lamb stock (raw ingredients): around €3
- Various seasonings (olive oil, salt, pepper): around €1

Total cost of raw materials : approximately **40 €** or **8 €** per person.

Estimated labour and energy: approximately €15** total.

Total recommended price per person with coefficient x3 = **24 €**.

- Total active time : 45 minutes
- Total passive time : 3 hours

Preparing the leg of lamb (15 minutes / passive time included in cooking time) :
- Ingredients: leg of lamb (1.5 kg), salt (10 g), pepper (5 g), olive oil (30 ml), thyme (2 sprigs), rosemary (2 sprigs).
- Technique used: trim the leg to remove excess fat and exposed tendons. Massage with olive oil, salt and pepper. Insert a few sprigs of thyme and rosemary into the meat. Vacuum-pack if cooking at low temperature or set aside to roast.

Low temperature cooking of the leg (10 min active / 3 h passive) :
- Ingredients required: previously prepared leg of lamb.
- Technique used: vacuum cook at 58°C for 3 hours in a thermostatic bain-marie. If low temperature is not available, roast in the oven at 160°C for approximately 1? hours until an internal temperature of 58°C is reached for dew cooking.

Preparing the mashed potatoes (20 min active / no passive time) :
- Ingredients needed: potatoes (1.2 kg), salt (5 g).
- Technique used: peel the potatoes and cut into regular pieces. Cook them in plenty of boiling salted water until melting. Drain, then mash with a potato masher, adjusting the texture with a little hot lamb stock if necessary. Set aside in a bain-marie or on a hot plate.

Glazed vegetables (10 min active / no passive time) :
- Ingredients: carrots (500 g), onions (300 g), garlic (2 cloves), olive oil (20 ml).
- Technique used: peel and cut the carrots into sticks and mince the onions. Heat the oil in a frying pan, sauté the onions and crushed garlic without browning, then add the carrots with a splash of water to finish cooking, covered, in "glacé à blanc" mode. Season with salt and pepper before serving.

Making homemade lamb jus (10 minutes active / no passive time) :
- Ingredients: homemade lamb stock (500 ml), dry white wine (100 ml).
- Technique used: deglaze the juices from the leg of lamb with the white wine if it has been roasted in the oven. Add the lamb stock and reduce over a medium heat until it reaches a coating consistency. Strain through a cheesecloth and keep warm.

- Using two spoons or a cookie cutter, place a generous quenelle of mashed potatoes in the centre of the plate.
- Arrange the glazed carrots harmoniously around the purée to add colour and volume.
- Cut the leg into regular slices and place two or three slices per plate on top of the purée.
- Cover delicately with the reduced juice to enhance the presentation.
- Garnish with a sprig of fresh thyme for a refined visual effect.

- Information : Around 600 kcal per portion, high in protein and moderate in carbohydrates.
- Allergens : No major allergens identified in this recipe.

- Techniques: Use a temperature probe to ensure the leg is cooked precisely.
- Presentation: Use white or slate plates to highlight the natural colours of the food.
- Hygiene : Keep raw food below 4°C; eat within two days of preparation.
- Anti-waste: Use the trimmings from the leg to make homemade stock; keep the clean vegetable peelings for stock or composting.

Coste Group
remy@groupe-coste.fr
groupe-coste.fr