Lamb Leg in Mint Crust

Description

Lamb leg in mint crust is an exceptional treat for the taste buds. It will be appreciated even by those who are not particularly fond of lamb meat. To prepare the marinade (or rather the crust), fresh mint and balsamic vinegar are essential; without it, lamb cannot be fully realized in any recipe, and it is considered a classic complement. It is important not to chop the mint too finely; otherwise, the crust will turn out too liquid. It’s better to determine the baking time not by the instructions but based on the weight of the leg and the capabilities of your oven.

Ingredients

• Lamb Neck Fillet - 1 piece
• Fresh Mint - 5 oz
• Sugar - 2 spoons
• Champagne Vinegar - 0 fl oz
• Olive Oil - 5 fl oz
• Balsamic Vinegar - 0 fl oz
• Ground Black Pepper - 1 tablespoon
• Salt - 1 tablespoon
• Thyme - 3 stalks

Step by Step guide

Step 1

In a blender, using the pulse setting, blend the mixture of olive oil, mint, pepper, balsamic vinegar, white wine vinegar, sugar, salt, and thyme into a coarse paste, leaving some remnants of the mint's shape.

Step 2

Thoroughly coat the lamb leg with this porridge, making sure to remove almost all the fat beforehand. After completing these steps, let the leg marinate in mint for two to three hours, wrapping it in foil and placing it in the refrigerator.

Step 3

After the specified hours, remove the leg from the refrigerator and place it on a baking tray. Put the tray in an oven preheated to 430°F. Keep the leg at this temperature for fifteen minutes. Then reduce the heat to 355°F and continue cooking the leg for another forty minutes. After that, increase the heat back to 430°F and allow the leg to cook in the oven for an additional ten minutes. Remove from the oven, slice thinly, and serve with grilled vegetables.

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