Baked lamb leg in the oven
Description
The dish is prepared without unnecessary complications. Large cuts of meat have always intimidated me. It seemed that handling them was a very difficult task. But in fact, large cuts of meat, such as a leg of lamb, are very easy to cook. This recipe proves it. You don't need any special skills—just a few simple ingredients and this recipe at hand. By the way, I found this particular recipe for oven-roasted leg of lamb in my favorite book, "Mastering the Art of French Cooking." So you don't need to worry about ruining the leg—it won't happen. This recipe always turns out wonderfully. I've tested it myself, many times. The finished dish can now be served.
Instructions
- 1
Step 1
Here is the lamb leg we're going to roast. Don't be afraid of such a large piece of meat: in reality, it's even easier to cook than a small one!
- 2
Step 2
Coarsely chop the garlic.
- 3
Step 3
Make shallow cuts (no deeper than 1 cm) in the thickest parts of the leg, and insert garlic slices into them. Rub the leg with olive oil, season with salt and pepper, and sprinkle with herbs (I used rosemary). Let it sit at room temperature for 1 hour.
- 4
Step 4
Preheat the oven to 165 degrees. Place the lamb leg on a rack in the hot oven (put a baking sheet or something else under the rack, as fat will drip; otherwise, you'll make a mess in the oven). Roast for 1 hour, then turn the leg over and roast for another 30 minutes.
- 5
Step 5
Now comes the crucial step. Remove the leg from the oven, place it into a container, cover with a lid, and let it rest for 30–40 minutes. The lamb leg will finish cooking this way. Yes, it's hard to resist the temptation—the lamb smells incredibly appetizing.
- 6
Step 6
When the lamb is ready, you'll easily separate the meat from the bone. That's it, you can serve it to the table.