Leg of lamb with mint and rosemary
6 servings
150 minutes
Lamb leg with mint and rosemary is a true embodiment of Turkish gastronomic tradition, where fresh herbs harmoniously blend with the tenderness of meat. The dish is infused with the aromas of Mediterranean herbs: mint adds a light freshness, while rosemary brings deep spiciness. Garlic and olive oil create a rich flavor bouquet that unfolds during baking. The cooking process is a whole ritual: the meat is first infused with herb paste and then slow-cooked in the oven to perfect tenderness. This dish is ideal for festive gatherings, bringing warmth to the family hearth and an atmosphere of Eastern hospitality. Served on a green bed of mint with sprigs of rosemary, it becomes not only a taste but also a visual delight.
1
Chop garlic, rosemary, and olive oil in a blender until paste. Add mint and blend again. Season with salt and pepper.
- Garlic: 6 cloves
- Fresh rosemary: 4 tablespoons
- Olive oil: 2 tablespoons
- Mint leaves: 6 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Make cuts in the lamb and stuff with the prepared mixture. Coat the leg with the same mixture. Cover with foil and bake in the oven for about 2 hours.
- Leg of lamb: 2 kg
3
Place on a board and let cool, covered with foil.
4
Lay mint on a plate, place the lamb leg on top, and garnish with sprigs of rosemary.
- Fresh mint: 3 stems
- Fresh rosemary: 4 tablespoons