Roasted Leg of Lamb
12 servings
80 minutes
Roasted lamb leg is a dish that embodies the rich traditions of European cuisine. Its flavor secret lies in marinating the meat in buttermilk, making it tender and juicy. Stuffed with aromatic olives, garlic, and rosemary, the meat acquires a rich taste with subtle spicy notes. Grilling or pan-frying creates an appetizing crispy crust, while adding rosemary sauce and olive oil provides extra depth of flavor. The finished dish is sliced into strips and served with any sauce – it is perfect for both festive gatherings and cozy family dinners. With its rich aroma and harmonious combination of ingredients, roasted lamb leg becomes a true gastronomic delight.
1
Cut the bone from the leg and slice the fillet into 1 piece, ensuring its thickness does not exceed 3 cm.
2
Soak the meat in buttermilk and leave it in the fridge overnight.
- Buttermilk: 125 ml
3
The next day, pat the meat dry with a paper towel.
- Buttermilk: 125 ml
4
Stuff the meat with pieces of garlic, rosemary, and olives.
- Garlic: 4 cloves
- Rosemary: 3 pieces
- Black olives: 10 pieces
5
Rub the meat with spices and olive oil.
- Spices: to taste
- Olive oil: 30 ml
6
Place the meat on the grill or in a pan and cook for 15 minutes until golden brown. Flip it over and brush the cooked side with olive oil and rosemary sauce.
- Olive oil: 30 ml
- Rosemary sauce: to taste
7
When the other side is browned, grease it too. Flip it and repeat everything again.
- Olive oil: 30 ml
- Rosemary sauce: to taste
8
Pierce the meat to check if it's done. If the juice runs out with blood, the meat is not ready yet. Cooking time is 45-60 minutes.
9
Let the meat cool for 10 minutes before serving. Slice it into strips and serve with any sauce.
- Rosemary sauce: to taste
