How to cook a lamb leg torchon
A torchon is a classic French butcher’s cut where a fillet is seasoned and rolled into a coil. Here, a boneless leg is stuffed with confit garlic, oregano, thyme, parsley and Dijon mustard, then rolled and wrapped in caul fat. The caul holds it neatly together and adds an extra layer of succulence.
Ingredients
A fennel bulb and a garlic bulb, both cut into 8 pieces
A lemon, cut into 8 pieces
Method
Preheat the oven to 180C.
In a roasting dish that will fit the lamb torchon, place the fennel, onion, lemon and garlic.
Unwrap the torchon, drizzle with olive oil and rub all over until evenly coated.
Place the torchon on top of the vegetables and season with salt and freshly cracked black pepper.
Roast the torchon for 60 minutes, or until the internal temperature reaches 52C.
Remove the torchon from its roasting dish and rest for a minimum of 15 minutes, then slice into even 1cm thick pieces.
Place the slices of lamb on a warmed platter with the roasted vegetables and spoon over some of the roasting juices from the pan. Season with salt and serve with a whole roasted cauliflower cheese.
