Roast Lamb from Leg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg lamb approx. .5 kg
- 1 onion (s)
- 2 carrot (s)
- 1 celery
- 4 cloves garlic
- salt
- pepper
- thyme
- rosemary
Print Recipe
Pin Recipe Instructions
- Wash the leg of lamb and pat dry. Rub the spices vigorously on all sides. Put the meat in a roaster with a little water. The meat side should be facing down.
- Clean the vegetables, chop them roughly and spread them around the lamb. Put the roaster in the preheated oven (220 ° C) on the lowest level. Let the leg roast for 2 hours. Replace evaporated liquid again and again.
- After 2 hours, turn the roast and reduce the temperature to 190 ° C. Leave the roast in the oven for another 2 hours.
- At the end of the cooking time, remove the meat and let it rest for a while. In the meantime, boil the roast set with water and strain the vegetables through a sieve into the sauce. Season to taste with salt and pepper. Tie a little if necessary.
- Bone the leg and cut the meat into slices. Reheat in the sauce.
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