Baked leg of lamb with garlic
8 servings
240 minutes
Roasted lamb leg with garlic is a traditional European dish valued for its rich aroma and tender meat texture. Historically, it originated as a festive treat cooked slowly to preserve juiciness and reveal flavor nuances. Cumin, coriander, and black pepper add spiciness, while garlic provides a distinct zest. Baking in parchment and foil retains moisture, making the meat soft and flavorful. It pairs perfectly with fresh herbs and light sides. A wonderful choice for a formal dinner that will impress guests with its rich taste and appetizing presentation.
1
Wash and dry the lamb leg well.
- Leg of lamb: 1 piece
2
Cut off all excess with a knife.
3
Put all the spices in a mortar and grind well to release the aroma.
4
First, lay down foil, and on top place parchment paper.
5
Peel the garlic, separate it into cloves and cut.
- Garlic: 2 heads
6
Make deep cuts in the meat with a knife.
7
Stuff the leg with garlic.
- Garlic: 2 heads
8
Salt generously and rub with spices.
- Salt: to taste
- Cumin (zira): to taste
- Black peppercorns: to taste
- Coriander seeds: to taste
9
Drizzle with olive oil on top.
- Olive oil: 3 tablespoons
10
Wrap the leg in parchment and foil. Put it in the fridge overnight.
11
Place the marinated meat on a baking sheet. Preheat the oven to 190 degrees and put the meat in for 3-4 hours, until cooked.
12
For an impressive presentation, the finished dish can be garnished with any chopped greens.
- Fresh herbs: to taste
