An amazingly tasting dish that is perfect for any occasion is leg of lamb baked in the oven in pomegranate sauce. Moreover, for this dish, the famous Narsharab sauce can be prepared according to a quick and simplified recipe. Leg of lamb will be a great main course for the New Year!
It is necessary
- Products:
- • Leg of a ram weighing 1, 3-1, 5 kg
- • Pomegranate - 1 pc. (for decorating a dish)
- Marinade:
- • Garlic - head
- • Rosemary (dried) - 1 tsp.
- • Oregano (dried) - 1 tsp.
- • Coriander (ground) - 1/2 1 tsp.
- • Ground pepper (black, pink, red or allspice) - 1-1 / 2 1 tsp.
- • Salt - 1-1, 5 tbsp. l.
- Products for pomegranate sauce:
- • Onions - 2 pcs.
- • Pomegranate juice - 150 milliliters
- • Narsharab sauce - 50 grams
- • Oil (vegetable, refined) - 80 gr. (plus 2 tablespoons for the baking sheet)
Instructions
Step 1
First you need to peel the garlic, prepare coarse or medium salt, spices. Then you need to prepare the leg of lamb. It is cleaned of dirt, hanging pieces of fat or film are cut off.
Step 2
In a separate bowl, mix the garlic crushed in a press with spices and salt. The resulting mixture is rubbed with a leg of lamb and placed in a bag or wrapped in cling film. In the bag, the leg will be marinated for at least 12-24 hours. You can put the pickled food in a cool, but not too cold place.
Step 3
Peel onions, finely chop into cubes or half rings. For the sauce, mix pomegranate juice, ready-made narsharab sauce, good quality vegetable oil, chopped onions and mix thoroughly. The ram's leg is taken out of a bag or film and poured with prepared pomegranate sauce. They are sent to marinate with sauce for 6-12 hours.
Step 4
Before cooking, preheat the oven to 200-210 degrees and on a baking sheet, abundantly greased with vegetable oil, spread the leg of lamb, pour over the remaining pomegranate sauce and marinade. You need to bake the leg for about 1 hour and 30 minutes, periodically pouring over the allocated sauce. The prepared leg of lamb is served with pomegranate seeds and vegetables and served on the table.
