Roasted leg of lamb
Votes: 10
Time: 3 hours 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Baked leg of lamb - detailed cooking recipe.
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:
- 1 (3 kg) leg of lamb with the sacrum bone removed (cut off the fat to a thickness of 0.5 cm and tie the lamb with thread
- 8 cloves of garlic
- 1 cup parsley
- 1/4 cup fresh mint leaves
- 2 tsp lemon zest
- Juice of 2 lemons
- 1 tbsp coarse salt
- 1 teaspoon ground black pepper
- 1/2 cup olive oil
- Wrapped in foil and heated in the oven pita bread
We recommend
Cooking the dish according to the recipe:
- Pat the lamb dry and use the tip of a small, sharp knife to make shallow cuts in the fat all over the surface.
Place the garlic, parsley, mint, lemon juice and zest, salt, pepper, and oil in a food processor. Blend until smooth. Rub the paste all over the meat and place it in a lightly oiled baking dish. Let it rest at room temperature for 30 minutes. - Preheat oven to 220°C.
Roast the lamb in the middle of the oven for 20 minutes, reduce the heat to 180°C and cook for about 1 3/4 hours, until culinary thermometer, inserted 5 cm into the thickest part of the meat (without touching the bone), will not show 57°C.
Transfer the meat to a cutting board and let it rest for 15-25 minutes (the internal temperature of the meat will rise to approximately 145°F (63°C) for medium-rare). Slice the meat across the grain and serve with pita bread.
Categories:
recipe / Main courses / Meat / Greek cuisine / Bobby Flay
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