Baked Leg of Lamb
6 servings
60 minutes
Lamb has a couple of gastronomic suckers, without which it is unthinkable, almost like a shark without pilot fish. They, plus the balsamic vinegar that has joined them, are the basis of this plot. 45 minutes is rare lamb, pink on the cut. 60 minutes is medium, pink color, turning into gray-brown. Another 10 minutes - and exclusively gray-brown color. However, the timing depends greatly on the capabilities of a particular oven and the size of the leg. So there may be discrepancies - by several minutes.
1
Clean the lamb leg from fat and membranes and make small holes with a knife all over the leg. Place a quarter of a garlic clove in each hole (you can preheat the garlic in the microwave for ten seconds to slightly wilt it and make it less pungent), then fry the leg in vegetable oil on all sides until browned.
- Leg of lamb: 1.6 kg
- Garlic: 6 cloves
- Vegetable oil: 20 ml
2
Fry the onion, carrot, and celery in the same oil, chopping each ingredient coarsely first.
- Yellow onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
3
Grease the leg with a mixture of balsamic vinegar, olive oil, and thyme leaves, place it on a baking sheet with vegetables and a bouquet garni, season with salt and pepper, and leave it in an oven preheated to 180–200 degrees for forty-five minutes to an hour.
- Balsamic vinegar: 20 ml
- Olive oil: 20 ml
- Thyme: 10 g
- Bouquet garni: 1 bunch
- Salt: to taste
- Ground black pepper: to taste