Roast leg of lamb recipe is part of traditional Mediterranean cuisine. An ideal main course for a family lunch at the weekend.
Roast leg of lamb - Recipes and Cookbook online
The recipe for roasted leg of lamb is part of traditional Mediterranean cuisine. An ideal main course for a family lunch at the weekend.
- 4 kg leg of lamb (boneless, about 3-4 kg)
- 2 tablespoons sea salt (coarse)
- 2 teaspoons pepper (ground)
- 4 cloves of garlic (3-4 cloves)
- 2 pieces rosemary (fresh, 2 sprigs)
- 2 spoons of mustard
- extra virgin olive oil
- water
- broth (chicken, optional)
- Buy a leg of lamb, and ask the butcher to remove the bone. Make incisions about 2 cm wide and about 2 cm deep on the meat with a knife (spiking), so that the spices can penetrate deeper into the meat. Make several such openings on each side.
- Remove the rosemary needles from the sprig and chop them finely. Finely chop the garlic (or pass it through a garlic press). In a mixing bowl, combine salt, pepper, chopped rosemary, chopped garlic and olive oil.
- Place the lamb in a baking dish and rub the spice mixture into the meat, especially into the hollows. Leave the lamb to stand, coated with spices, at room temperature for about 30 minutes.
- Heat the oven to 200 C. Add a little water to the baking dish (optionally, you can add chicken broth. Bake for 20 minutes. After that, reduce the temperature to 150 C and bake for about 55 minutes. Increase the temperature to 180 C and bake for about 20 minutes, to brown the meat When changing the roasting temperature, turn the meat to the other side.
- When the meat is ready, let it rest for 20 minutes before cutting and serving.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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