- 1.2 kg leg of pork
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 6 shallots
- 1 garlic bulb
- A handful of thyme
- 1 tbsp Dijon mustard
1. Heat your oven to 230°C/Fan 210°C/Gas 8. Unwrap the pork and pat it dry with kitchen paper. Place in a roasting tin and let it get to room temperature – 1 hr should do it.
2. Drizzle 1 tbsp oil over the pork. Sprinkle over a generous pinch of salt and a few cracks of black pepper. Rub into the pork and slide the tin into the oven. Roast the pork for 30 mins till the skin is beginning to crackle.
3. While the pork roasts, halve the garlic bulb. Wrap it tightly in a square of foil.
4. Remove the pork from the oven and baste the skin. Lower the oven temperature to 180°C/ Fan 160°C/Gas 4. Drop the whole, unpeeled shallots and the foil-wrapped garlic bulb into the tin next to the pork. Return the pork to the oven and roast for 1 hr 30 mins.
5. After 1 hr 30 mins, lift the pork from the tin, pop on a board or warm plate and cover with foil. Leave to rest for at least 30 mins.
6. While the pork rests, allow the shallots and garlic to cool a little. Peel the shallots, keeping them as whole as possible. Place back in the roasting tin and pop in the oven, set to a low temperature, to keep warm.
7. Squeeze the softened roast garlic cloves from their papery skins into a small bowl. Strip the leaves from the thyme sprigs and mash with the garlic and 1 tbsp Dijon mustard. Pour in any juices from the resting pork.
8. Slice the pork and serve with the roast shallots and the roasted garlic mustard.