Leg Of Milk Lamb NT – Very Easy
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg milk lamb, approx. kg
- 5 bulbs garlic
- 200 ml olive oil, the best
- 3 sprigs rosemary
- sea-salt
- Pepper, black, ground
- salt
Print Recipe
Pin Recipe Instructions
- Cut the garlic bulbs (it must be fresh garlic) in half and fry at the cut points.
- Fry the leg of lamb very hot in a roasting pan and then pour the olive oil over it, add the garlic bulbs and place in the oven at 80 °. Leave in the tube for at least 5 hours, brush with the oil every half an hour. Use the rosemary sprigs as a brush. In the last half hour, add the rosemary sprigs to the roasting pan.
- The meat can also be left in the oven for five or six hours.
- But it has to be really good meat, I`ve learned that NT relentlessly reveals the quality of the meat.
- For the last basting with oil, briefly salt and pepper the leg.
- Wine recommendation: A St. Emilion or Pomerol, a Châteauneuf-du-Pape or a Bandol
- The last time I had it was a 98 Vannières.
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