Leg of lamb in mint breading
6 servings
80 minutes
Leg of lamb in mint breading is an exceptional feast for the taste buds. Even those who are not very fond of lamb will like it. To prepare the marinade (or rather breading), you definitely need fresh mint and balsamic vinegar, without which lamb cannot do in any recipe and which is considered its classic addition. Do not chop the mint too much, otherwise the breading will come out runny. It is better to determine the baking time not according to the instructions, but based on the weight of the leg and the capabilities of the oven.
1
In a blender, using the pulse mode, turn the mixture of olive oil, mint, pepper, balsamic vinegar, white wine, sugar, salt, and thyme into a coarse paste, where the mint still retains some of its shapes.
- Olive oil: 100 ml
- Fresh mint: 200 g
- Ground black pepper: 1 tablespoon
- Balsamic vinegar: 50 ml
- White wine vinegar: 50 ml
- Sugar: 2 tablespoons
- Salt: 1 teaspoon
- Thyme: 3 stems
2
Thoroughly coat the lamb leg with this porridge, having previously removed most of the fat. After completing all these operations, leave the leg in mint marinade for two to three hours, wrapped in foil and placed in the refrigerator.
- Leg of lamb: 1 piece
3
After these hours, take the leg out of the refrigerator, place it on a baking tray. Put the tray in an oven preheated to 220 degrees. Keep the leg at this temperature for fifteen minutes. Then reduce the heat to 180 degrees and keep the leg at this temperature for another forty minutes. After that, return the heat to 220 degrees and let the leg cook in the oven for another ten minutes. Remove from the oven, slice thinly, and serve with grilled vegetables.