Leg of lamb is a traditional dish to serve for Easter. And it’s delicious! This recipe is quite classic with lots of garlic and rosemary but even ginger actually adds a lovely flavor to the lamb. So try rubbing the leg og lamb with fresh grated ginger for a nice twist.
I see many people who get a bit frightened by this odd looking piece of meat and end up choosing something else. And what a pity! Preparing leg of lamb is so easy and it requires minimal effort. Today I’ll show you how easy it is.
And really, look at this baby! Your guests will be impressed, that’s for sure!!
SERVES 6 PERSONS
- 1 leg of lamb
- 6 cloves of garlic
- rosemary, fresh or dried
2. Cut your garlic cloves in thin slices. Using a sharp knife, cut little holes in the lamb and stick the garlic slices into the holes. This will add a delicious taste of garlic to the lamb’s meat.
3. Sprinkle over salt and rosemary and put the leg of lamb in a large, greased ovenproof dish. Put it back in the fridge and let it sit for most of the day.
4. Three hours before dinner time, preheat your oven to 300°F/150°C.
5. Put the entire oven dish with the leg of lamb in the oven. Pour about 0,5-0,75 cup (1-1,5 dl) of boiling water into the oven dish and keep an eye on it to make sure it doesn’t dry out.
6. Once every 45 minutes, use a spoon to collect some juice from the bottom of the oven dish and pour it over the meat.
7. Let the leg of lamb cook for a total of 2,5 – 3 hours. Take it out, slice it from the side and serve.
RECOMMENDED SIDE DISH?
Roasted potatoes are an obvious choice here but tomorrow, I’ll share a nice and crunchy cauliflower salad that we had for side dish. It was nice to have something light with this somewhat heavy meal.