Oven-Roasted Lamb Leg with Mustard, Garlic and Rosemary
Lamb supplies complete protein and iron, while rosemary and garlic build aroma without a sweet marinade. Slow roasting softens the meat fibers until the lamb pulls easily from the bone. A short rest helps the juices settle through each slice.
Lamb (2250 g) leg — rinse and thoroughly pat the meat dry. Mince garlic (40 g) and mix it with mustard (without sugar) (75 g), olive oil (30 g), lemon juice (15 g), rosemary (2 g), table salt (20 g) and black pepper (2 g). Rub the marinade over the meat and refrigerate for at least 3 hours.
Preheat the oven to 230°C. Place the lamb in a roasting dish, cover it and roast for 20 minutes. Without removing the dish, lower the oven temperature to 120°C and roast for another 3–4 hours, until the meat is very tender and pulls easily from the bone.
Rest the covered lamb for 15 minutes, then carve and serve with the pan juices.
(2)
- :
- :
If you have any questions about the recipe "Oven-Roasted Lamb Leg with Mustard, Garlic and Rosemary", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
