Leg of lamb with 40 cloves of garlic
12 servings
255 minutes
A leg of lamb with 40 cloves of garlic is a true embodiment of Mediterranean culinary magic. The history of this dish traces back to ancient European cooking traditions, where garlic was used not only for its aroma but also as a natural flavor enhancer. Long marination in fragrant herbs and gentle simmering in white wine create an incredibly tender meat texture that literally falls off the bone. The garlic sauce made from roasted cloves transforms into a creamy elixir with a velvety taste, complementing the meat with its deep richness. This dish is perfect for festive gatherings, bringing together true connoisseurs of aromatic and cozy cuisine.
1
Marinate the lamb: rub it with olive oil and massage a mixture of coarse salt, pepper, and dried Provencal herbs into the meat with your fingers. Cover with plastic wrap and leave for at least 2 hours at room temperature, preferably 12–24 hours in the refrigerator.
- Leg of lamb: 1 piece
- Provencal herbs: to taste
- Sea salt: to taste
- Ground black pepper: to taste
2
Place a large deep skillet over medium heat, pour in a couple of tablespoons of olive oil, and heat it up. Add unpeeled garlic cloves to the oil. Shake off the marinade from the lamb and fry it with the garlic until golden brown, turning every 2-3 minutes.
- Garlic: 40 cloves
3
Place garlic and lamb in a deep, thick-walled baking dish or deep tray. Preheat the oven to 130°C. Pour wine into the pan where the lamb was fried and bring to a boil, scraping off all the browned bits.
- Dry white wine: 3 glasss
4
Add thyme and juniper to the lamb. Pour hot wine over the meat, cover with a lid or tightly seal with foil. Place in the oven for 4 hours. During this time, turn the meat only once. As a result, the lamb slightly separates from the bones and becomes tender and soft.
- Thyme: 6 stems
- Juniper berries: 10 pieces
5
Press the garlic out of the skins, place it in a blender, add the liquid from the pan, and blend into a puree. Cut the meat off the bone and serve with garlic sauce and potatoes.
- Garlic: 40 cloves