Slow-Roasted Lamb Leg with New Potatoes and Carrots
Simple Recipes Potatoes Meat Dishes Oven Recipes Lamb Gluten-Free Recipes
It smells like Greece! Like vacation!
Since I received the lamb leg from Oițele din Copăceni, naturally raised 20 km from Cluj, I thought a simple recipe that would highlight the flavor of the meat was the most appropriate. And it turned out divine. I felt lucky to have such good food on the table on a Sunday.
Ingredients
1 small lamb leg (about 750g bone-in; or 500g boneless)
4-5 new potatoes (about 500g)
3 new carrots (about 150g)
30ml lemon juice
30ml extra virgin olive oil + 1 tablespoon olive oil
100ml water
2 sprigs rosemary
1 sprig thyme
2 garlic cloves
1 teaspoon oregano
salt, black pepper
Servings: 2
How to prepare slow-roasted lamb leg with new potatoes and carrots
- Chop 1 teaspoon of rosemary leaves and 1/2 teaspoon of thyme leaves. Put them in a mortar together with the sliced garlic and a little coarse salt. Crush everything well until the garlic becomes a paste. Add 1 tablespoon of oil and continue to pound.
- Make incisions in the lamb leg with the tip of a knife. Sprinkle salt and black pepper and massage the meat on all sides. Add the marinade and massage the meat well, making sure to push the marinade into the incisions. Sprinkle a little oregano on top. Let the leg rest for 1 hour to come to room temperature.
- Clean the potatoes with a metal sponge and then cut them into large pieces (2-4 pieces). Peel the carrots and cut them in half lengthwise. Season the vegetables with salt, pepper, and 1 teaspoon of oregano.
- Place about 1/3 of the vegetables on the bottom of a pot (I used a cast iron Dutch oven) or a deep baking dish. Place the lamb leg in the center. Distribute the rest of the vegetables around the meat.
- Pour the lemon juice, the 30ml of oil, and water around the edge of the pot. Distribute what remains of the rosemary and thyme among the vegetables.
- Put on a tight-fitting lid or cover with foil. Bake at 150°C for 2 hours. After this time, the meat should be well done (insert a fork to check) and a lot of sauce will have collected in the pot.
- Remove the lid, increase the temperature to 220°C, and leave for another half hour (until the meat browns and the sauce reduces a bit).
Seasoned lamb leg
Pot ready to go in the oven
After 2 hours, just needs to brown
