I love the lamb! Many do not like its specific taste and smell, and I just adore her! But never it I have not had to cook. The only place we have in Dnepropetrovsk, where it is sold - this is our famous market Ozerka. I am on the Lake rare, but recently got and could not resist - bought a leg of lamb! I looked at a bunch of recipes on the Internet, the Scullion, and not only "blinded" own of all the most ponravilasj me ideas. The result exceeded all my expectations! Even my husband, who has no respect for the lamb, "Schumacher" piece, which I him to the rice filed, for a sweet soul and has asked for more. In General, do not judge strictly and help yourself!
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I decided not to roast a whole leg, as in the case of unsuccessful result, I had to eat, and my whole leg is clearly not fit! So I divided into two parts. Lower was sent to moosilauke, and the upper (thigh) is prepared for baking.
Lamb, I rubbed with salt, made cuts, disassembled the rosemary leaves and stuffed them lamb.
In a pot squeezed the juice of half a lemon.
Add to the lemon juice and honey and mix thoroughly until dissolved.
Add the mustard, stir.
Freshly ground pepper, stir.
Add the vegetable oil and whisk until emulsified. The marinade is ready!
Cut a piece of baking bag for baking, thoroughly zamatyvaem thread one end.
Placed inside our hip.
Pour the marinade and tying the thread a second edge of the bag. Carefully shake the bag so that the marinade evenly around the lamb. Put in the fridge for 12 hours.
Possible periodically shake and roll.
Sent in heated to 200 degrees oven...
about 1 hour and 15 minutes. The time chosen intuitively and not wrong. For a foot, perhaps, it will take 1.5 hours.
After that, the bag cut. Be careful, the air inside is very hot and not to burn yourself, first take a pair of scissors, a small hole let a little air removed from the hand hole and then carefully cut the top of the bag.
Sent the leg into the oven for another 15-20 minutes for Sarmanova.
Over a period of time place the lamb on foil, wrap in the judges and give a "rest" for about 15 minutes.
And you can bring to the table! The result did not disappoint me, and I even regretted that decided not to roast a whole leg! The hip flew well, just at a time!
The meat inside came out extremely soft and delicate! It is very tasty!