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Leg of Lamb with garlic stuffing
In a small bowl mix the bacon, garlic, basil, and parsley. Make a incision in the lamb to the bone and place the pistou inside. Pull the side together to enclose the stuffing. Sew it together with a trussing needle and string. Spread the lamb with 50g / 2ozs of the butter. Place in a roasting tin and cook in a preheated oven. At 180c or 35of gas 4 for 2 to 2 1/2 hours. According to how well done you like the meat to be. Boil the potatoes in a pan with salted water for 4 to 5 mins, drain well. Heat the remaining butter and oil in a large frying pan. Saute the potatoes turning frequently until crisp and golden, season. Remove the string from the lamb garnish with rosemary and serve with the potatoes.
Leg of lamb with garlic stuffing
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The Hotel Duret is ideally located between Place de l Étoile and Porte Maillot, just a few steps away from the Champs Élysées and the Palais de Congrès, in one of the most prestigious areas of Paris. The property is placed in a typical, calm Parisian street, and offers an elegant yet intimate atmosphere, a heaven of quietness and pleasure.
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