This recipe for roast leg of lamb will appeal to both novice cooks and seasoned foodies. Use it to prepare a well-roasted and perfectly seasoned lamb leg.
Ingredients
- Leg of lamb, 2.5 kilograms
- Garlic, 8 cloves
- Fresh rosemary, 3 sprigs
- Potatoes, 8 medium-sized
- Carrots, 2 large
- Parsley root, 2 large
- Onion, 2 medium-sized
- Dried thyme, 1 tablespoon
- Dried bay leaves, 2 leaves
- Water, 1/2 cup
- Rapeseed oil, for frying
- Fine-grain iodized sea salt, to taste
- Ground black pepper, to taste
Preparation
- Rub the leg of lamb with salt, freshly ground pepper, crushed garlic, rosemary leaves, and a bit of oil. Refrigerate for 24 hours.
- The next day, peel and chop the vegetables into smaller pieces, season with thyme and salt.
- Place the vegetables in a deep baking dish, drizzle them with a bit more oil, place the leg of lamb on top, pour half a cup of water over them, add the bay leaves, and place in an oven preheated to 200 degrees Celsius. Bake uncovered for 30 minutes.
- Cover with aluminum foil and bake for about 2 hours at 180 degrees Celsius.
- Towards the end, remove the foil again to allow everything to brown nicely. If needed, you can add water occasionally.
