Roasted Leg of Lamb
Main Dishes • Turkmenistan
Description
Lamb has a couple of culinary companions without which it is unimaginable, almost like a shark without pilot fish. These, along with balsamic vinegar, form the basis of this recipe. 45 minutes will give you lamb cooked rare, pink at the cut. 60 minutes results in medium, with a pink hue transitioning to gray-brown. Another 10 minutes, and it will be exclusively gray-brown. However, the timing can vary significantly depending on the specific oven and the size of the leg. So slight discrepancies of a few minutes are possible.
Ingredients
- Lamb Neck Fillet 5 lbs
- Garlic 6 cloves
- Olive Oil 0 fl oz
- Balsamic Vinegar 0 fl oz
- Thyme 0 oz
- Carrot 1 piece
- Spanish onions 1 head
- Leek 1 stalk
- Bouquet Garni 1 bunch
- Salt to taste
- Vegetable Oil 0 fl oz
- Ground Black Pepper to taste
- Celery stalk 2 pieces
Step-by-Step Guide
Step 1
Trim the lamb leg of excess fat and membrane, then make small incisions all over the surface of the leg. Insert a quarter of a garlic clove into each incision (you can first microwave the garlic for ten seconds to soften it slightly and make it milder in flavor). Next, sear the leg in vegetable oil on all sides until browned.
Step 2
In the same oil, sauté the onion, carrot, and celery, chopping each ingredient coarsely beforehand.
Step 3
Brush the leg with a mixture of balsamic vinegar, olive oil, and thyme leaves, place it on a baking sheet along with vegetables and a bouquet garni, season with salt and pepper, and leave it in the oven preheated to 180–390°F for forty-five minutes to one hour.
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