Roasted leg of lamb

Meat 617 Last Update: Jul 31, 2021 Created: Jul 31, 2021 0 0 0
Roasted leg of lamb
  • Serves: 8 People
  • Prepare Time: 20 min
  • Cooking Time: 1 day
  • Calories: -
  • Difficulty: Easy
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Delicious and juicy lamb meat will be a wonderful decoration for the festive table!)))
Bon appetit to you and your loved ones!

Ingredients

Directions

  1. Wash the lamb and pat dry with paper towels.
  2. Cut off excess fat from the ham (it is better to leave a little fat (thin layer) - it will add juiciness to the meat).
  3. Prepare the marinade.
  4. Peel the garlic and chop finely.
  5. In a bowl, combine mustard, honey, lemon juice, minced garlic, olive oil, rosemary or thyme leaves.
  6. Rub the ham well with salt and freshly ground pepper.
  7. Coat with marinade, overlay with rosemary, wrap in foil or cling film and put in the refrigerator for a day.
  8. Tip 1. Meat just needs to be grated well with salt, pepper and cooked marinade. At the same time, you do not need to stuff it with garlic so that juices do not flow out of the meat during the baking process, from the holes made.
  9. Tip 2. Meat can be marinated from 3 hours to several days. But the longer the ham is marinated, the richer and brighter the taste of the finished meat will be.
  10. 2-3 hours before cooking, remove the meat from the refrigerator and let it come to room temperature.
  11. Lightly grease a baking sheet with olive oil and lay out the ham.
  12. Preheat the oven to 230 ° C.
  13. Place the baking sheet with the ham in the hot oven and bake for 20 minutes, until a crust forms.
  14. Reduce temperature to 100 ° C.
  15. The ham, if desired, can be covered with foil and baked for 3 hours (at 100 ° C).
  16. Then reduce the temperature to 90 ° C and bake the ham for about 2-3 hours (depending on the weight).
  17. If you have a meat thermometer, measure the temperature in the thickest piece of ham (note that the temperature is in Celsius and Fahrenheit):
  18. - medium - 54-57 ° C / 130-135 ° F
  19. - well done (medium-well) - 60-63 ° C / 140-145 ° F
  20. - well-done - 65-68 ° C / 150-155 ° F
  21. Advice. For my taste, the optimum temperature for roasting lamb is about 63 ° C (medium-well). At this temperature, the meat is deliciously juicy (with pink juice), tender and tasty.
  22. Meat that is completely fried (well-done) turns out to be drier and not juicy - it is better not to fry the lamb a little. Although, everyone has their own preferences.
  23. Wrap the finished ham in foil and leave in a warm place (you can in a slightly open oven) for 15 minutes, rest.
  24. It is well suited for a side dish with lamb: rice, potatoes, green beans, fresh vegetables, etc.

Roasted leg of lamb



  • Serves: 8 People
  • Prepare Time: 20 min
  • Cooking Time: 1 day
  • Calories: -
  • Difficulty: Easy

Delicious and juicy lamb meat will be a wonderful decoration for the festive table!)))
Bon appetit to you and your loved ones!

Ingredients

Directions

  1. Wash the lamb and pat dry with paper towels.
  2. Cut off excess fat from the ham (it is better to leave a little fat (thin layer) - it will add juiciness to the meat).
  3. Prepare the marinade.
  4. Peel the garlic and chop finely.
  5. In a bowl, combine mustard, honey, lemon juice, minced garlic, olive oil, rosemary or thyme leaves.
  6. Rub the ham well with salt and freshly ground pepper.
  7. Coat with marinade, overlay with rosemary, wrap in foil or cling film and put in the refrigerator for a day.
  8. Tip 1. Meat just needs to be grated well with salt, pepper and cooked marinade. At the same time, you do not need to stuff it with garlic so that juices do not flow out of the meat during the baking process, from the holes made.
  9. Tip 2. Meat can be marinated from 3 hours to several days. But the longer the ham is marinated, the richer and brighter the taste of the finished meat will be.
  10. 2-3 hours before cooking, remove the meat from the refrigerator and let it come to room temperature.
  11. Lightly grease a baking sheet with olive oil and lay out the ham.
  12. Preheat the oven to 230 ° C.
  13. Place the baking sheet with the ham in the hot oven and bake for 20 minutes, until a crust forms.
  14. Reduce temperature to 100 ° C.
  15. The ham, if desired, can be covered with foil and baked for 3 hours (at 100 ° C).
  16. Then reduce the temperature to 90 ° C and bake the ham for about 2-3 hours (depending on the weight).
  17. If you have a meat thermometer, measure the temperature in the thickest piece of ham (note that the temperature is in Celsius and Fahrenheit):
  18. - medium - 54-57 ° C / 130-135 ° F
  19. - well done (medium-well) - 60-63 ° C / 140-145 ° F
  20. - well-done - 65-68 ° C / 150-155 ° F
  21. Advice. For my taste, the optimum temperature for roasting lamb is about 63 ° C (medium-well). At this temperature, the meat is deliciously juicy (with pink juice), tender and tasty.
  22. Meat that is completely fried (well-done) turns out to be drier and not juicy - it is better not to fry the lamb a little. Although, everyone has their own preferences.
  23. Wrap the finished ham in foil and leave in a warm place (you can in a slightly open oven) for 15 minutes, rest.
  24. It is well suited for a side dish with lamb: rice, potatoes, green beans, fresh vegetables, etc.

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