Roast Lamb recipe

The roast lamb leg is the classic dish for Easter in Romania and Hungary.This gourmet recipe is something I put together after trying many other lamb recipes, this is a gourmet looking dish and very delicious dinner.

Roast Lamb recipe

Cooking time: preparation : 30 minutes; baking: - 20 min /lb meat

Original recipe makes 6 to 8 servings

1 - 5lb lamb leg ( preferably back leg)- Australian lamb is my preffered

1/4 cup lemon zest
1/4 cup white wine

1/2 cup water
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
6 cloves garlic ( 4 cloves thinly sliced and 2 cloves minced)

50 gm smoked dry bacon thinly sliced

coarse kosher salt to taste
2 tablespoons olive oil for marinate
new potatoes - for roasted potatoes (optional)

1 red onion sliced (optional)

1 carrot sliced  (optional)

3 tablespoon lard or oil for roasting

Directions

Preparation:

• Wash and peel the skin from the lamb leg. 
• Punch superficial holes into the meat and insert the garlic cloves slices and the bacon into the holes.
• In a small bowl, combine the olive oil, salt, fresh rosemary, ground black pepper, lemon zest and garlic minced. Mix well and apply to the lamb rubbing well all over. Cover tight and marinate in the refrigerator overnight.
• Remove the lamb from the marinade and pat it dry all over with paper towels. Discard the marinade. Put the lamb in a roasting pan, season all over if need with a little more salt and pepper, and drizzle all over with olive oil. Leave the lamb at room temperature while you preheat the oven to 450 degrees (230 degrees C).
• Add 1/2 cup water. Spread the sauce on top. Flip the leg from time to time
• After 30 min add the onion and carots
• After  40-45 minutes add the wine.
• Place lamb on a rack in a roasting pan and roast at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F  and roast 20 min/ lb.
•  The internal temperature should be at least 160 degrees F when taken with a meat thermometer. Leave the lamb in the oven until the meat starts separating from the bone.
•  Let the roast rest for about 10 minutes before carving.

You can serve the roast lamb leg and with fresh lettuce salad, and roast potatoes or mash potato on the side. You can make some delicious lamb flavored roast potatoes by adding some slices of potatoes in the baking tray with the lamb. I like best new potatoes, just washed (not peeled) and cut in half.

bon apetite