Leg of lamb baked in the oven. How to cook leg of lamb in the oven: recipes with photos

A simple roast is the traditional way to cook a leg of lamb in the oven, but when it is slow-roasted with spicy garlic, parsley and bacon stuffing and served with a good sauce, it becomes a piece of haute cuisine.

This dish is delicious served hot, but can also be used cold for sandwiches and take-out lunches. Therefore, it is recommended to cook a large leg, which will be enough for several meals.

For the stuffed leg of lamb recipe you will need:

1.2 kg (half) boneless leg of lamb (or 1.5 kg with bone);
a large handful of leaf parsley (coarsely chopped);
3 large cloves garlic (finely chopped);
70 grams of ham or bacon (diced);
3 tablespoons extra virgin olive oil;
sea salt and black pepper;
150 ml red wine (good quality);
100 ml broth;
2 teaspoons cold butter (cut into tiny pieces).

How to do it?

Stuffed leg of lamb baked in the oven is prepared like this. Preheat oven to 170°C. Remove the veins from the leg of lamb, remove the skin, and cut out a cavity in the piece. If you bought the meat with a bone, you will need to cut down the side of the bone to make room for the filling.

Spread the parsley and garlic evenly over the surface of the leg, and then generously brush with olive oil, including the cut-out cavity. Place chopped bacon in it. Season well with salt and pepper. Fold the edges of the cut piece and secure it carefully with kitchen string.

Place leg of lamb in a large baking pan, cover with foil and cook for 1 hour and 15 minutes. Then turn off the oven and leave the meat for 10 minutes. If you want the meat to be browned on top, add another 20 minutes of cooking without foil. In the same way, you can prepare a leg of lamb baked in the oven in a sleeve if you do not have foil.

Drain the fat and juices from the meat into a separate pan and place it on the stove over moderate heat. Carefully pour in the wine and boil until a thick viscous mass forms. Add broth, stir well and heat slowly until liquid is reduced by half. Strain through a fine sieve into a small saucepan, add the butter and stir gently until completely dissolved. Taste the sauce and adjust seasonings.

Slice the meat and serve immediately with chopped herbs and sauce.

Option with lemon juice

This Mediterranean Oven Roasted Leg of Lamb recipe offers a dish with unique flavors. For it you will need:

2 kg leg of lamb;
2 tablespoons olive oil;
1/2 cup lemon juice;
2 cloves garlic, minced;
1 tablespoon fresh oregano leaves;
3 teaspoons fresh thyme leaves;
salt, seasonings.

For garnish:

1 large (300 grams) potato;
2 cloves garlic, minced;
fresh thyme sprigs;
1 tablespoon lemon juice;
olive oil - 1/4 cup.

Cooking lamb the Mediterranean way

How to cook leg of lamb in the oven according to this recipe? Preheat the oven to 160°C. Place leg of lamb in a large baking pan. Drizzle with oil and lemon juice. Sprinkle with garlic, oregano and thyme. Season with salt and pepper. Roast for 4 hours and 30 minutes (up to 5 hours), until the meat is tender and falling off the bone.

Remove leg of lamb from oven. Cover tightly with foil. Leave to soak in the juice for 10 minutes.

Serve this dish with roasted lemon halves and potatoes. To make this side dish, heat a nonstick frying pan over moderate heat. Prepare the lemon halves, squeeze all the juice out of them, fry for 3 to 5 minutes until brown. Cool.

Place the potatoes in a saucepan and cover with cold water. Bring to a boil over high heat. Cook for 15 minutes or until done. Drain and cool, cut into slices.

Using a large metal spoon, press potatoes through a fine sieve into a bowl. Stir in garlic, lemon juice and oil. Place the shredded leg of lamb on a plate, garnish with thyme sprigs and serve.

Greek recipe

This version of the dish also belongs to Mediterranean cuisine. To prepare this oven-baked leg of lamb recipe, you will need:

2 kg leg of lamb;
1 tablespoon olive oil;
2 teaspoons sea salt flakes;
4 cloves garlic, cut into pieces;
12 oregano sprigs;
1 1/2 cups (375 ml) chicken broth;
1/2 cup (125 ml) dry white wine;
2 red onions, quartered;
12 small potatoes, halved;
2 lemons, quartered;
1 cup (175 grams) olives.

Cooking leg of lamb in Greek style

This recipe with a photo of a leg of lamb in the oven is as follows. Preheat the oven to 180°C. Place the leg of lamb in a large baking pan. Drizzle with oil and sprinkle with salt. Use a small sharp knife to cut small slits, about 2cm deep, across the entire surface of the meat. Place garlic slices and oregano sprigs in each hole.

Pour chicken stock and wine around meat and cover with foil. Cook in preheated oven for 1 hour. Remove from the oven, remove the foil and baste the leg of lamb with the rendered juices. Place onions, potatoes, lemon and olives next to the meat. Cover with foil and roast for another hour.

You can also cook the leg of lamb in the oven in a sleeve by placing the meat and vegetables in it at this stage. Remove the foil and roast for another 30 minutes, or until the leg of lamb is golden brown and very tender. Remove from oven. Cover with foil and set aside to soak in the juices for 15 minutes.

Carve the meat and place on serving plates along with the onions, potatoes and olives, then top with the meat juices. Serve immediately.

Leg of lamb with garlic and rosemary

A juicy leg of lamb baked in the oven with fried vegetables turns out amazingly delicious. In this recipe, the meat is supplemented only with garlic and butter. All that is added to it is a little salt, black pepper and fresh chopped rosemary.

It will take you about an hour to get your leg of lamb roasted in the oven, which you should then let sit for a while. Let the juices flow back into the meat, do not let them run out completely. Cut the lamb into thin slices and serve on a platter along with the roasted root vegetables. Garnish with fresh rosemary and spoon some of the meat sauce onto the plate. You will need the following:

1 kg leg of lamb;
6 tablespoons of olive oil;
1/4 cup fresh chopped rosemary;
sea salt and black pepper;
1 kg of a mixture of root vegetables (potatoes, celery, turnips, etc.).

Cooking meat with rosemary

This recipe for leg of lamb in the oven goes like this. Preheat the oven to 170 degrees. Rub 2 tablespoons of olive oil into a piece of meat, cover it on top with 2 tablespoons of chopped rosemary.

Wash and dry the vegetables, cutting off the top and bottom. Chop into small pieces and transfer to a bowl. Add 3 tablespoons olive oil to the vegetables along with the remaining 2 tablespoons chopped rosemary. Season with salt and pepper and combine all ingredients. Transfer the prepared vegetables to a large baking sheet and arrange in a single layer.

In a large frying pan, heat a tablespoon of olive oil over high heat. Carefully place the leg of lamb in it and fry for 30 seconds on all sides. A crust should form on the meat. Then transfer it to the baking sheet with the vegetables and place in the oven. Roast the leg of lamb in the oven for 1 hour. The photo attached to the article shows what the finished dish should look like.

Check the readiness of not only meat, but also vegetables by sticking a knife into them. All components must be soft. When ready, remove pan from oven and cover with aluminum foil. Let the meat sit for 10-12 minutes before slicing. Serve immediately along with root vegetables.

Italian version

In this oven-roasted leg of lamb recipe, basil and feta cheese help bring out the flavor and aroma of the lamb. If time permits, it is advisable to marinate the meat overnight in the refrigerator. For this dish you will need the following:

2-2.5 kilograms of lamb leg;
½ glass of red wine;
¼ cup olive oil;
1 teaspoon dried basil or 2 tablespoons fresh;
1 teaspoon chopped fresh garlic;
150 grams feta cheese, chopped;
¼ cup sun-dried tomatoes;
¼ cup chopped olives;
1 tablespoon capers, without brine;
a few fresh basil or oregano leaves, chopped.

How to cook meat according to the Italian recipe

Preheat the oven to 190°C. Line the bottom of a baking tray with foil or baking paper. Remove meat from refrigerator 30 minutes before cooking. Check its weight to calculate cooking time and place it on a baking sheet.

Using a sharp knife, make 8-10 small slits across the top of the leg of lamb. Mix wine, oil, basil and garlic and apply half the mixture over the entire surface of the meat.

Roast the leg of lamb in the preheated oven, calculating the time for 30 minutes per 500 grams, brushing the remaining marinade regularly over the piece during the first hour of cooking. During the last 30 minutes, mix the remaining ingredients of the recipe and apply them to the meat. When the leg of lamb is cooked, remove the pan from the oven and let rest for 20 minutes before slicing. Serve with pasta and seasonal vegetables.

Option with herbs

A leg of lamb baked in the oven in foil, covered with a thick crust of breadcrumbs and herbs, will decorate any holiday table. Serve it with crispy golden potatoes, carrots and peas or a flavorful sauce. If you wish, you can make a stuffed leg of lamb by adding a mixture of breadcrumbs as a filling. For this recipe you will need:

2 kg leg of lamb;
300 grams of white bread, without crusts;
1 clove garlic, peeled and minced;
1 small bunch of parsley;
a sprig of mint, rosemary and thyme;
2 teaspoons Dijon mustard;
½ tablespoon each of teaspoon salt and ground black pepper;
2-3 tablespoons olive oil;
2 cups of any chopped herbs;
1 tablespoon flour;
300 ml dry white (or rose) wine.

Cooking spicy leg of lamb in the oven in foil

Preheat oven to 190°C. Weigh the meat and calculate the roasting time, calculating 25 minutes for every 500 grams plus an additional 25 minutes. Place the leg of lamb in a baking tray and place in the oven to cook for an hour.

Meanwhile, place the bread and garlic in a food processor. Remove the stems from the parsley and add to the above mixture. Tear the leaves from the sprigs of mint, rosemary and thyme and place in the bowl of a food processor along with the mustard. Beat all the ingredients until the bread is completely crumbled, add seasonings and enough butter so that the crumbs hold together well.

Remove the leg of lamb from the oven and spread the bread mixture evenly over the entire piece. Return the meat to the oven and continue cooking for the remaining time.

Remove the leg from the oven and place on a serving plate, then cover tightly with a sheet of foil. Leave for 15-20 minutes before slicing.

If you don't have foil, you can make this leg of lamb recipe in the oven in a sleeve. This will not affect the taste of the dish.

Meanwhile, make the sauce. Pour excess fat from the pan into the pan and place on the stove. Add flour and stir for a few seconds with a wooden spoon. Gradually add the wine and cook until the mixture turns into a smooth sauce, then strain through a sieve.

To make an additional simple mint sauce, finely chop a large handful of mint leaves and mix with 2 tablespoons honey and 4 tablespoons white wine vinegar.

Moroccan version

This is a classic roasted leg of lamb recipe from Morocco that is very popular in Europe. This meat is often eaten with couscous and a traditional Moroccan dish of vegetables in a spiced broth. The principle of preparing this dish is very simple. You make a deliciously aromatic seasoning mixture and rub it on the meat, then bake it to your liking.

When spices are stored whole, they taste much better because their flavor is preserved. To make freshly ground spices, you can use a mortar and pestle (or food processor). Coriander seeds, cumin seeds and ground sweet pepper are most ideal for lamb.

Only after the spices have been crushed, the garlic pureed, and the butter softened at room temperature should you start mixing them. This is the only way you will get a homogeneous, aromatic paste. You can apply it to the meat either with a teaspoon or with your fingers.

It is advisable to cook the leg of lamb without the bone, because otherwise it will be difficult to cut. It is also recommended to definitely use onions, because they add juiciness to the dish.

For this Arabic dish you will need the following:

2 kg leg of lamb, room temperature;
100 grams of butter, at room temperature;
1 teaspoon olive oil + a little for greasing;
3 cloves garlic, minced;
2 full teaspoons of whole cumin;
2 teaspoons of whole coriander seeds;
1 teaspoon sweet paprika;
2 large onions, cut into rings;
salt.

Cooking an oriental dish

Preheat oven to 220°C. Trim all the fat from the leg of lamb (not deeply, do not damage the layer of meat, otherwise the dish will not be as juicy).

Grind the cumin seeds with a mortar, pestle or food processor into a powder, reserving a few whole for serving. Grind the coriander in the same way.

Mix ground coriander and cumin, paprika, garlic, olive oil and butter to make a smooth paste. Pour some olive oil into a deep pan. Place the leg of lamb in it, rubbing it well with the butter-spicy mixture. To do this, spread the paste over the surface of the meat with a spoon and rub in with your hands. Place a few onion rings on top and arrange the rest on the sides. Bake for 10 minutes in an oven preheated to 220°C. Reduce temperature to 180°C. Bake further at the rate of 15 minutes for every 500 grams of meat.

Remove the finished dish from the oven. Cover with a sheet of foil and a tea towel. Let it sit for 15 to 20 minutes. Slice and serve, sprinkled with coarse salt and freshly ground cumin, accompanied by cooked vegetables, couscous, salad or any other elaborate side dish.

Leg of lamb baked in the oven can rightfully be called not an ordinary, festive dish. However, it will turn out tasty and nutritious only if the housewife completely follows the recipe and takes into account all the subtleties of baking. How to cook leg of lamb in the oven correctly?

Learning to choose lamb

Lamb has long been considered a delicacy of exclusively oriental cuisine. But gradually this type of meat is expanding into Western territories. Buying lamb in a store today is not a problem.

It is considered a fatty, high-calorie meat, so of the whole carcass, leg of lamb is best suited for consumption: it has the least amount of fat. When purchasing this part, you should pay attention to the color of the fat layer. It is easy to determine the freshness of the product. If the fat is light, almost white, the meat is suitable for baking. If the fat has acquired a rich yellow tint, the meat has been lying on the counter for a long time, and the dish from it will turn out to be tasteless due to the pungent odor.

To make a leg of lamb baked in the oven perfectly tasty, follow some secrets of oriental chefs.

What are the subtleties?

Buy a leg of milk lamb. It makes the most worthy dish. In modern conditions, it is very difficult to make such a purchase, since the carcass of a young lamb is a rarity. You can recognize such meat by the light shade of muscle veins and fat. The animal must be no more than 18 months old, otherwise the meat will be old and tough.
Before cooking, rinse the meat with hot water to remove fat from its surface, and remove excess fat with a knife. But there should still be a slight layer of fat on the leg, which will protect the dish from dryness during cooking. An excellent solution would be to bake the leg in foil or a sleeve so that it cooks in its own juices.
You should not poke holes in the lamb before putting it in the oven or during baking. Thanks to this, the juice will remain inside and the meat will be juicy.
You can calculate the cooking time based on the weight of the lamb. It takes 40 minutes to bake 1 kg of meat. The thickest piece is placed in the hottest part of the oven.
The spice rosemary, which has an unsurpassed light aroma, allows you to refresh the heavy taste of lamb. It can be placed either fresh or dry.
After cooking, do not rush to remove the meat and cut it. Let it stand in the oven for 20 minutes - it will be maximally saturated with its own juice, it will be juicy and aromatic.

How to prepare meat for baking?

Before starting to cook the dish, the meat must be thoroughly prepared. In addition to rinsing under hot water, you will need to separate the fat and veins on the carcass. They are the ones that give lamb its specific smell.

If you cook lamb frequently, use a wide knife with a very sharp edge. Carefully bring it under the fat layer and trim until the fat begins to separate. Grab the “excess” with your hand and remove it, helping yourself with a knife. Try not to trim the meat.

As already mentioned, it is not recommended to puncture a fresh lamb carcass before putting it in the oven. However, if you like spices, you can lightly cut the meat and add rosemary sprigs. When using dry herbs, it will be enough to rub the carcass with them. Thyme, mustard, oregano, basil, and lemon juice or zest will also work.

Leg of lamb in the oven. Recipe with photo

Ingredients:

leg of young lamb;
vegetable oil (preferably olive) - 1 tbsp. l.;
a little lemon zest;
garlic - a few cloves;
rosemary.

Preparation:

Leg of lamb baked in the oven in a sleeve

The roasting sleeve makes the lamb more juicy and tender. This dish requires an olive oil marinade.

Ingredients:

mutton;
vegetable oil (preferably olive);
grain mustard - 1 tbsp. l.;
garlic - 4-5 cloves;
wine vinegar - 1-1.5 tbsp. l.;
dried herbs;
soy sauce, salt - to taste.

Preparation:

Lamb baked in dough

Ingredients:

lamb - 1.5 kg;
butter - 50 g;
spices - thyme, basil, oregano;
garlic - 2 cloves;
lemon juice - 3 tsp;
egg - 1 pc.;
salt.

For the test:

butter - 1 pack;
flour - 0.5 kg;
water - 1 tbsp.

Preparation:

What to serve lamb with?

Not every side dish goes well with lamb. An ideal addition would be boiled rice, which absorbs fat well and does not leave a feeling of heaviness in the stomach. The same can be said about stewed vegetables. They can be placed in a mold next to the leg of lamb while baking, so that the vegetables are saturated with meat juice and absorb excess fat.

A less suitable, but still acceptable side dish is potatoes. It can also be baked in the oven along with meat. However, it is worth considering that potatoes and lamb are two products that are difficult to digest, so the dish will turn out to be very satisfying.

When serving lamb, don't forget about fresh herbs and vegetables. They will facilitate the digestion of meat and add a touch of freshness to the festive table. Somewhat spoiling the picture, the bone can be wrapped in paper or foil.

A successfully baked leg of lamb in the oven will be a credit to any housewife. Pay attention to the preparation of meat and do not neglect the nuances. Only in this case will you achieve a truly amazing taste.

A whole leg of lamb baked in the oven is a wonderful holiday main course for a large group. Meat prepared according to this recipe turns out to be very tender, as they say: “you can even eat it with your lips.” In addition, garlic and many spices fill the dish with magnificent, inherent aromas and unsurpassed taste.

Ingredients

leg of lamb – 1 pc. weighing 1.5-2 kg
garlic – 4-5 cloves
khmeli-suneli seasoning – 1 tsp.
ground paprika – 1/2 tsp.
ground hot pepper – 1/4 tsp.
ground black pepper – 1/4 tsp.
salt - to taste
vegetable oil – 1 tbsp. l.

You will also need food foil.

Number of servings: 5-6.

Preparation

1. When buying a leg of lamb at the market, be sure to ask the seller to chop it bone by bone into portioned pieces. This will save you from having to cut it at home, and it will be more convenient to serve such a leg on the holiday table.

A few hours before cooking, remove the leg from the refrigerator to allow the lamb to reach room temperature.

Preheat the oven to 180°C.

In a small container, mix suneli hops, paprika, ground bitter and black pepper, and salt.

2. Remove the peel from the garlic cloves and cut crosswise into thin slices.

3. Rinse the leg of lamb as thoroughly as possible under cold running water. This must be done to remove small pieces of wood and bone fragments, which, as a rule, stick to the meat when chopping.

Dry the lamb thoroughly with paper towels.

Rub the leg all over with the seasoning mixture. Place the garlic slices on top and insert into the slits.

4. Cover a baking sheet with a sheet of food foil and grease it with vegetable oil using a pastry brush. Place the prepared leg on the foil.

5. Pack the lamb in foil so that there is not even a tiny hole. Otherwise, the aromatic juice formed during baking will leak out and the meat will turn out dry.

Place the baking sheet on the middle rack of the oven for 1.5 hours.

After the specified time has passed, remove the baking sheet and very carefully, being careful not to get burned by the steam, unroll the foil.

6. Increase the oven temperature to 200° C.

Place the pan with the meat back in the oven and cook for 15-20 minutes until golden brown.

Place the leg of lamb on a large platter. Garnish with parsley leaves, onion rings or slices, green onions, tomato slices, and slices of fresh hot pepper. Serve immediately without waiting for the fat to harden.

Note to the hostess

You can cook lamb shoulder in the same way.

For a richer flavor, you can sprinkle the leg with fresh rosemary needles before baking. You will need 1 teaspoon.

Greetings, dear friends, and guests of the culinary site Home Restaurant! Today we have on the menu a rather unusual dish for our latitudes - leg of lamb baked in the oven. If you like simple meat dishes and want to surprise your guests, then you will definitely like my recipe for baked leg of lamb in the oven today. Believe me, there is nothing easier than marinating and baking a leg of lamb in the oven. The equipment will do all the work for you, and all you have to do is set the oven timer, or periodically glance at the meat.

I cooked a leg of lamb in the oven for the first time, and opted for a classic marinade with rosemary, cumin, garlic and olive oil. The result pleasantly pleased all my guests at the New Year's table - the leg of lamb with rosemary baked in the oven turned out to be soft, juicy and without the specific taste of lamb, for which many do not like this meat. I served the lamb accompanied by tkemali sauce made from yellow cherry plum, but other sauce options are also suitable: plum satsebeli, barbecue sauce or classic adjika.

The only drawback of the recipe, I think, is the time it takes to bake the leg of lamb in the oven. In order to get a juicy leg of lamb baked in the oven, you need to not only set the oven temperature correctly, but also marinate the meat correctly. All these subtleties will be discussed further. So, welcome - leg of lamb baked in the oven with photos step by step at your service!

Ingredients:

leg of lamb weighing 2.5 -2.6 kg.
5 tbsp. olive oil
2 heads of garlic
2 tsp cumin
2 tsp rosemary
1.5 tsp. sea salt

How to deliciously bake a leg of lamb in the oven:

We will need a small leg of lamb weighing 2.5-2.6 kg. It is very important that the lamb is fresh and not previously frozen. Therefore, it’s best to go to the market early in the morning for a leg of lamb 😊.

A whole leg of lamb is too big, and baking such happiness in the oven is extremely inconvenient, so I cut the leg into two parts. You can leave the leg of lamb in its entirety if you are going to bake the meat on the grill, but that’s a completely different story and a different recipe. Wash the meat and pat dry with a paper towel.

Let's prepare all the ingredients for the marinade: peel the garlic, measure out the rosemary, cumin and sea salt.

Next we need to grind all the ingredients for the marinade so that they impart as much of their flavors and juices as possible to the lamb. Ideally, this should be done in a marble mortar, but I didn’t have one on hand, so I used a blender.

Pour olive oil into a small blender bowl, add garlic, salt and all the spices, as required by the recipe for baked leg of lamb in the oven, and beat at low speed. The result should be a marinade with pieces, and in no case homogeneous.

Transfer the lamb to a heatproof dish of a suitable size and distribute the marinade evenly over the meat.

We cover the form with lamb meat with cling film and put it in the refrigerator to marinate for at least six hours, and preferably for a day.

When the leg of lamb is well marinated, it’s time to send the meat to bake. Remove the cling film and cover the pan with foil. Essentially it will be a leg of lamb baked in the oven in foil, but in a simplified version. We don't need to wrap the pieces of meat, but just tighten the shape. This method will not affect the juiciness of the meat in any way. We send the form with lamb to preheated to 200 degrees. oven.

You are probably wondering: how long to bake a leg of lamb in the oven? Expect approximately 4-4.5 hours. For the first hour, bake the lamb at 200 degrees until bubbling in the pan. Then we reduce the oven degrees to 150, and make sure that the meat simmers in the juices without boiling too much for three hours.

After the specified time, you can remove the lamb from the oven and check its readiness: If the meat easily comes away from the bone, then the leg of lamb baked in the oven is ready. If you like lamb with a delicious golden crust, you can additionally leave the pan without foil under the top grill for 3-5 minutes, it all depends on the grill power of your oven.

Baked leg of lamb in foil

It so happened that lamb did not establish itself as our traditional food. Dare to replicate what this recipe offers and this roasted leg of lamb will become a culinary highlight in your home.

We will need

Leg of lamb weighing about two kilograms, lemon, garlic, two hundred grams of prunes, carrots, onions, mustard, parsley, basil, allspice, bay leaf, rosemary, a mixture of peppercorns, hot pepper, olive oil, salt.

How to do it

The leg of lamb needs to be washed, dried, and marinated. Take spices, half a pod of hot pepper, chopped parsley stems and garlic, olive oil, lemon juice, and blend in a blender until smooth. Make numerous punctures in the leg of lamb with a sharp, narrow knife. Rub the marinade into the leg of lamb, trying to get it into the punctures as deeply as possible. Wrap the leg in foil and marinate overnight.

Preparation

Then stuff the punctures with prunes and garlic. Rub the leg with salt, generously grease with mustard, cover with the remaining prunes, slices of carrots, onions and sprinkle with all the spices. Now you can wrap it in foil and put it in the oven. The temperature in it should be high - 220 degrees or even more.

Baked leg of lamb in the oven

After an hour and a half, reduce the temperature to 180 degrees and open the foil. Periodically pour the juice over the meat, which is simply abundant at the bottom. Bake in this way for about another hour, until the crust is nicely colored. To make sure that the meat is ready, pierce it with a knife: the liquid from the puncture should be very light.
If you get an older ram, it will take much longer to cook. When you think that the baked leg of lamb in the oven has reached its proper condition, take it out, wrap it in foil again and let it stand for about fifteen minutes. Then serve! You can serve it whole - the effect will be amazing. But for convenience, it is better to cut it into portions first. Side dishes for this meat can be anything. The main thing is more fresh vegetables and herbs.

Baked leg of lamb in the oven - with herbs

We will need

Leg of lamb weighing about two kilograms, dry juniper (berries), black peppercorns and allspice, dry mixture of marjoram, basil, thyme, rosemary, mint, savory, oregano, sage and others, coarse sea salt, olive oil, garlic, potatoes - according to appetite.

How to do it

Prepare the marinade mixture. To do this, thoroughly blend all the herbs, garlic, and olive oil in a blender. Rub the leg of lamb with the resulting mixture, sprinkle with salt, wrap in film or foil and leave until the morning. You don’t have to stuff it so that the juice doesn’t leak out during baking, especially since there will be no foil on this meat. Losing juice, lamb becomes dry. The leg should be removed from the refrigerator a few hours before baking; it should be at room temperature.

Baked leg of lamb in the oven on a wire rack

Place the leg of lamb on a rack with the inside facing up and place in the oven, preheated to high - up to 230 degrees. Be sure to place a baking tray under the wire rack into which the fat will drain and where we can bake the potatoes perfectly. Pour water into the pan for now (you can dilute it with white wine). After fifteen minutes, turn the leg over on the grill, and after another ten, reduce the temperature in the oven to 170-180 degrees.

Potato

Peel the potatoes and cook them in boiling water for about five minutes. Drain the water and place it on a baking sheet under a wire rack. Oh, how delicious it turns out when meat juice fragrant with herbs is constantly dripping onto the potatoes! Don't forget to salt it. You can sprinkle the potatoes with herbs if you have any left.

Completion of work

In principle, that’s all. There's no need to turn anything over or water it anymore. You just need to not overcook it. Therefore, roughly calculate: half an hour of baking for every kilogram of lamb meat. After finishing baking, be sure to leave the leg wrapped in foil to “rest” for fifteen to twenty minutes. Then cut into slices and serve with golden-brown, wonderful-smelling potatoes!