Recipe for roast lamb, slow roasted in a deep, covered baking dish. A great main dish for lunch or dinner.
Lamb roast - Recipes and Cookbook online
Recipe for roast lamb, slow-roasted in a deep, covered roasting pan. A great main dish for lunch or dinner.
- 2 kg leg of lamb
- 6 cloves of garlic (or one clove)
- 1 tablespoon basil (fresh, chopped)
- 2 pieces of lemon
- olive oil
- 1 head of red onion
- 1 dl white wine (optional)
- 2 cups broth (chicken)
- 1 piece red sweet pepper
- 1 cup of olives
- 1 tablespoon oregano (spice)
- 1 tablespoon parsley (fresh)
- sea salt
- beaver
- Using a small and sharp knife, make deep slits in the lamb meat. Stuff them with garlic and basil. Peel one lemon, making wide noodles. Juice one lemon and cut the other into slices.
- Pour olive oil into the baking pan and sauté the lamb for 5 minutes on each side at a medium temperature. Remove the leg of lamb from the roasting pan.
- Preheat the oven to 200 C.
- Add the sliced red onion to the pan. Simmer for about 3 minutes. Add lemon zest, and simmer for about 1 minute. Add chicken broth (optional - white wine) and lemon juice. Simmer for about 2 minutes. Return the leg of lamb to the roasting pan, and coat it well in the sauce. Add red pepper, chopped. Add the basil. Add salt and pepper to taste.
- Cover the pan and put it in the oven. Reduce the oven temperature to 150 C, and bake the meat for 2-2,5 hours. From time to time, turn the meat.
- When the meat is ready, remove the pan from the oven and leave covered to simmer for another 30 minutes. After that, add olives and sprinkle with parsley. Cut into pieces, drizzle with a little baking juice, and serve garnished with lemon wedges. Serve mashed potatoes as a side dish.
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