Oven-baked leg of lamb with ginger and mint
Votes: 1
Time: 7 hours 30 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
A juicy and delicious leg of lamb with a crispy crust is a stunning dish for any holiday. If you've been hesitant to buy this cut, don't worry: with this oven-baked recipe, the leg will turn out tender, juicy, and packed with a whole bouquet of spicy flavors. The key is to make slits all over the meat, stuff them with a garlic-ginger paste and mint leaves, and marinate the leg, preferably overnight. Use mint as a finishing sprinkling on the finished meat. Its refreshing notes perfectly balance the rich flavor of the lamb.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 heads of garlic, peeled
- 7.5 cm ginger root, peeled and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tbsp paprika
- 1 leg of lamb weighing 3-3.5 kg with bone
- 2 cups tightly packed fresh mint leaves, chopped, plus extra for serving
- 3 cups lightly salted chicken broth
- 3 tablespoons white balsamic vinegar
- 1.5 tbsp. sugar
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Cooking the dish according to the recipe:
- Combine the garlic, ginger, 1 tablespoon olive oil, and paprika in a food processor and process until a paste forms. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the garlic-ginger paste, 1 teaspoon salt, and a few grinds of black pepper; cook, stirring occasionally, until the paste begins to lightly toast, about 5 minutes. Transfer to a bowl and let cool.
- Using a small knife, make about sixteen 2.5 cm-deep slits all over the leg of lamb. Insert chopped mint and a small amount of garlic-ginger paste into the slits. Rub the remaining paste all over the lamb. Wrap the leg in plastic wrap and refrigerate for at least 4 hours or overnight.
- Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375°F (190°C), unwrap the lamb, season with salt and pepper, and place on a rack in a roasting pan. Pour 1 cup of chicken broth into the roasting pan. Transfer to the oven and roast until the lamb begins to brown, about 30 minutes.
- Meanwhile, in a medium saucepan, combine the remaining 2 cups chicken broth, vinegar, and sugar, bring to a boil, remove from heat, and set aside.
- Remove the lamb from the oven and baste with the broth mixture. Continue roasting, basting every 30 minutes, until the crust is golden brown and a thermometer inserted into the thickest part of the lamb registers 130°F (55°C), about 1.5 more hours. Transfer to a cutting board and let rest for 20 minutes before slicing.
- Meanwhile, skim the fat from the surface of the juices in the roasting pan with a spoon; add the juices to the remaining broth. Heat over medium heat, stirring occasionally, until the liquid has reduced by about a third, 5-7 minutes. Sprinkle the lamb with mint and serve with the gravy.
Categories:
recipe / Oven / Festive dishes / Dinner party / Main courses / Bird / Sauces / Gravies / Food Network - recipes
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