Oven-Roasted Leg of Lamb

Ingredients

• Lamb Neck Fillet 1 piece
• Onion 2 heads
• Carrot 1 piece
• Celery stalk 3 pieces
• Garlic 10 cloves
• Vegetable Oil 0 fl oz
• Butter 0 oz
• Salt 0 oz
• Ground Black Pepper to taste
• Water to taste
• Herbs to taste

Step-by-Step Guide

Step 1

Chop the garlic coarsely. Transfer it to a mortar, add salt, and mash it into a paste. You can simplify the process by blending the garlic with salt in a food processor.

Step 2

Rub the lamb leg with garlic paste.

Step 3

Season generously with pepper and refrigerate for 2 to 3 hours.

Step 4

Remove excess marinade from the meat using a paper towel.

Step 5

In a large skillet, heat vegetable oil. Sear the meat on both sides until golden brown.

Step 6

Chop the celery, carrots, and onion into random pieces. Transfer the sautéed meat to a deep baking tray, then add a little oil to the skillet and sauté the vegetables until they are partially cooked.

Step 7

Place the vegetables next to the meat, pour in water until it reaches about 1 cm from the bottom. Cover with foil and put into an oven preheated to 355°F for 2 to 3 hours.

Step 8

Strain the broth from the roasting pan into a saucepan. Return the meat to the oven and roast it uncovered at 445°F until golden brown.

Step 9

The broth needs to be reduced by three times. Add butter and whisk until smooth.

Step 10

Arrange the boneless lamb on a plate and drizzle with sauce. Serve garnished with fresh herbs. Mashed or roasted potatoes make a great side dish.