Leg of lamb in the oven

8 servings

240 minutes

Roasted lamb leg in the oven is a true embodiment of European culinary traditions, combining simplicity of preparation and magnificent taste. Roasting lamb with vegetables and spices is considered an ancient method that reveals the depth of its aroma. Rubbed with garlic paste, the meat absorbs a rich flavor, while baking in the oven gives it amazing tenderness and juiciness. A side dish of potatoes and greens perfectly complements the dish, making it ideal for a festive table or a cozy family dinner. A creamy sauce made from reduced broth adds a touch of delicacy, turning each serving into a true gastronomic find. This dish is not just dinner; it's a culinary masterpiece full of rich flavors and appetizing aromas.

Energy value per serving

• Calories: 541.3
• Proteins: 30.9g
• Fats: 43.3g
• Carbohydrates: 7.8g

Ingredients

• Leg of lamb: 1 pc
• Onion: 2 head
• Carrot: 1 pc
• Celery stalk: 3 pc
• Garlic: 10 clove
• Vegetable oil: 60 ml
• Butter: 50 g
• Salt: 20 g
• Ground black pepper: to taste
• Water: to taste
• Green: to taste

Cooking steps

1. Chop the garlic coarsely. Transfer it to a mortar, add salt, and mash it into a paste. You can simplify your life by blending the garlic with salt in a blender.

   Required ingredients:

   • Garlic: 10 cloves
   • Salt: 20 g

2. Rub the lamb leg with garlic paste.

   Required ingredients:

   • Garlic: 10 cloves

3. Season well with pepper and refrigerate for 2-3 hours.

   Required ingredients:

   • Ground black pepper:  to taste

4. Remove excess marinade from the meat using a napkin.

5. In a large skillet, heat vegetable oil. Fry the meat on both sides until golden brown.

   Required ingredients:

   • Vegetable oil: 60 ml

6. Chop celery, carrots, and onion randomly. Transfer the fried meat to a deep baking dish, then add some oil to the pan and sauté the vegetables until half-cooked.

   Required ingredients:

   • Onion: 2 heads
   • Carrot: 1 piece
   • Celery stalk: 3 pieces
   • Vegetable oil: 60 ml

7. Place the vegetables with the meat, pour in water until it's about 1 cm from the bottom. Cover with foil and send to an oven preheated to 180 degrees for 2-3 hours.

   Required ingredients:

   • Water:  to taste

8. Strain the broth from the pan into a saucepan. Return the meat to the oven and roast it without foil at 230 degrees until golden brown.

9. The broth needs to be reduced by three times. Add butter and whisk until smooth.

   Required ingredients:

   • Butter: 50 g

10. Place the boneless lamb on a dish and drizzle with sauce. Serve sprinkled with greens. Potatoes are a suitable side dish.

    Required ingredients:

    • Green:  to taste