Baked leg of lamb with garlic
4 servings
240 minutes
Roasted lamb leg with garlic is a dish embodying the traditions of French gastronomy, where the simplicity of ingredients harmoniously blends with rich flavors. Tender meat infused with the aroma of garlic is slowly roasted to perfect juiciness, and periodic basting with sauce makes it even softer. The finished lamb impresses with its rich taste and subtle spicy notes. Serving it with garlic sour cream sauce adds tenderness and highlights its depth. This is the perfect treat for a festive dinner or cozy family gatherings, as roasted lamb leg is not only delicious but also looks stunning on the table, filling the home with warmth and aromas of true culinary magic.
1
We clean the lamb leg from the sinews, salt and pepper to taste.
- Leg of lamb: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
2
Cut several cloves of garlic (depending on size) into slices, make small incisions in the leg with a knife, and insert the garlic slices.
- Garlic: 10 cloves
3
Place the leg on the baking tray, pour about one and a half glasses of water, and put it in the preheated oven at 250 degrees.
4
Lamb takes at least 3 hours to cook, so we periodically baste it with the sauce formed in the tray and add water if necessary.
5
The readiness of the lamb is determined with a knife - the meat should be soft, easily cut, but juicy.
6
Sour cream with garlic and salt is a good sauce for meat: a few cloves of garlic per jar of sour cream, it needs to be salted quite heavily, the sauce should infuse for a couple of hours and be quite spicy and salty.
- Sour cream: 250 g
- Garlic: 10 cloves
- Salt: to taste