Café de Paris Butter
15 g Café de Paris spice mix
150 g butter
3 tbsp finely grated white bread
2 egg yolks
1 dash of Worcestershire sauce
Salt, freshly ground pepper
Leg of Lamb
1 leg of lamb (1.8–2 kg, ready to cook)
4 tbsp olive oil
Salt, freshly ground pepper
Soak the spice mix in 2 tbsp of cold water for about 30 minutes. Whisk the butter at room temperature until fluffy, then add the softened herbs, egg yolks, and white bread and mix until smooth.
Season with salt, pepper, and Worcestershire sauce, then refrigerate.
Preheat the oven to 140°C. Rub the leg generously with salt, pepper, and olive oil. Then sear the leg on all sides in hot olive oil in a roasting pan. Roast the leg in the oven for about 1 hour and 50 minutes. Ideally, insert a meat thermometer into the leg. Remove the leg from the oven at an internal temperature of 54°C. Let it rest in a warm place for 10 minutes. Shortly before serving, spread the Café de Paris butter over the leg and brown it under the hot grill using top heat until golden. Slice the leg and serve with glazed vegetables.
