Mallorcan Style Leg Of Lamb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg leg (s) lamb
- 500 g shallot (s) or onions
- 600 g tomato (s)
- 2 lemon (s)
- 4 clove garlic
- 1 bunch thyme
- 3 sprigs rosemary
- 5 tablespoon olive oil
- pepper from the grinder
- sea-salt
Print Recipe
Pin Recipe Instructions
- Wash the leg of lamb the day before and rub dry with kitchen paper. For the marinade, mix the juice of 1 lemon, 2 tablespoons of olive oil, 2 finely chopped (not pressed) cloves of garlic and some black pepper from the mill. Add the plucked needles from a sprig of rosemary and some fresh thyme. Put the meat in a bowl and pour the marinade on both sides of the meat and massage it in gently. Cover and leave to stand in the refrigerator overnight.
- Peel and halve the shallots, wash and quarter the tomatoes, put both in a large roasting pan. Season with salt and pepper. Add the juice of 1 lemon and 3 tablespoons of olive oil, mix well. Season the marinated leg of lamb well with salt and place on top of the mixture. Place a sprig of rosemary and thyme on the leg, distribute the rest in the roaster.
- Preheat the oven to 200 - 220 ° top and bottom heat and let the leg of lamb cook in the closed roaster for approx. 2 - 2.5 hours.
- Then let the meat rest for a few minutes before cutting. Then cut open and serve with the onion tomato mixture. If you want it finer, you can also puree the mixture with a magic wand.
- Rosemary potatoes go well with it.
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