Baked lamb leg in the oven
Description
The dish is prepared without unnecessary complications. I decided to tackle the task of cooking a lamb leg after one day I couldn't resist the temptation at the market and bought a fresh lamb leg. I brought it home, looked at it and thought—what should I do with you, my dear... In the end, I decided not to experiment and went with perhaps the simplest method—baking it in the oven. The result was surprisingly good—the meat turned out tender, juicy, and pleasantly aromatic. The recipe for baked lamb leg is very straightforward: 1. Take a small bowl, pour in lemon juice and olive oil, add some clarified butter, and your preferred spices. Whisk with a whisk until well blended. 2. Prepare the lamb leg for roasting: trim off any excess membranes and fat pieces, thoroughly rinse the meat, and let it dry. 3. Rub the dry meat all over with the marinade we've prepared. 4. Take a large baking dish, pour a glass of water into it, place the lamb leg directly into the water, and put it in an oven preheated to 170°C (340°F). 5. Roast for 2 hours, basting the meat every 15 minutes with the rendered fat and the liquid from the bottom of the dish. After 2 hours, the lamb leg will be ready. Remove it from the oven, slice, and serve. The dish is ready to be served.