Oven-Roasted Leg of Lamb
Main Dishes | European cuisine
⏳ Time
4 hours + 3 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
Oven-Roasted Leg of Lamb
Ingredients
- Lamb Neck Fillet - 1 piece
- Onion - 2 heads
- Carrot - 1 piece
- Celery stalk - 3 pieces
- Garlic - 10 cloves
- Vegetable Oil - 2 fl oz
- Butter - 1.8 oz
- Salt - 0.7 oz
- Ground Black Pepper - to taste
- Water - to taste
- Herbs - to taste
Step by Step guide
Step 1
Chop the garlic coarsely. Transfer it to a mortar, add salt, and mash it into a paste. You can simplify the process by blending the garlic with salt in a food processor.
Step 2
Rub the lamb leg with garlic paste.
Step 3
Season generously with pepper and refrigerate for 2 to 3 hours.
Step 4
Remove excess marinade from the meat using a paper towel.
Step 5
In a large skillet, heat vegetable oil. Sear the meat on both sides until golden brown.
Step 6
Chop the celery, carrots, and onion into random pieces. Transfer the sautéed meat to a deep baking tray, then add a little oil to the skillet and sauté the vegetables until they are partially cooked.
Step 7
Place the vegetables next to the meat, pour in water until it reaches about 1 cm from the bottom. Cover with foil and put into an oven preheated to 356°F for 2 to 3 hours.
Step 8
Strain the broth from the roasting pan into a saucepan. Return the meat to the oven and roast it uncovered at 446°F until golden brown.
Step 9
The broth needs to be reduced by three times. Add butter and whisk until smooth.
Step 10
Arrange the boneless lamb on a plate and drizzle with sauce. Serve garnished with fresh herbs. Mashed or roasted potatoes make a great side dish.
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