Want to impress your guests with your culinary skills, but spend a minimum of effort on it? Bake the leg of lamb. The delicate taste of lamb is able to satisfy the most sophisticated gourmets, and let the simplicity of preparation of this dish remain your secret.
It is necessary
-
- Leg of lamb weighing 2, 5 - 3 kg
- Marinade:
- 2 ½ tablespoons lime juice
- 1 glass of white wine
- 2 tablespoons freshly minced garlic
- 1 teaspoon chopped thyme
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 2 tablespoons olive oil
- Salt
- pepper to taste
- Mint sauce:
- ½ a clove of garlic
- ½ cup broth
- ½ cup dry white wine
- ½ large onion, peeled
- 125 grams of butter
Instructions
Step 1
There are many recipes for roasting leg of lamb, we will choose the easiest one - marinated with rosemary and lime. The acid contained in lime will allow you to hide possible flaws in the selection and preparation of meat in advance, and it will be guaranteed soft and juicy.
Step 2
Combine all marinade ingredients in a bowl.
Step 3
Put the leg of lamb in a plastic bag, cover with marinade, rub the marinade over the leg. Seal the bag and refrigerate overnight.
Step 4
Preheat oven to 220 degrees Celsius.
Step 5
Prepare a large, deep ovenproof dish. Place the leg of lamb in it with the fat side up. Pour in the marinade and send to the oven.
Step 6
Reduce heat to 175 degrees Celsius and bake the leg for an hour and a half. During this time, you will have to turn it over several times and pour over the resulting juice mixed with the marinade.
Step 7
If you don't have time to marinate your leg, try cooking it with mint sauce.
First, cook the sauce. To do this, chop half an onion and half a garlic almost into gruel, add mint leaves to this and put in a saucepan with broth, wine and oil. Bring the sauce to a boil, reduce the heat and heat it for 5-10 minutes. Turn off the fire.
Step 8
Cut 2 and a half cloves of garlic into slices and stuff the leg of lamb. Sprinkle it with salt and pepper, dust it with flour. Flour, combining with meat juice, creates a thin crust on the surface of the mutton.
Step 9
Put the leg of lamb on a deep baking sheet in an oven preheated to 175 degrees. Let stand for 15 minutes and water with ¼ part of the marinade. We repeat the procedure every 15 minutes. When the marinade in the saucepan is over, pour the juice from the pallet onto the leg. Serve this dish perfectly with mint jelly.
