Roasted Leg of Lamb is a popular dish all over the world therefore its prepared differently. It’s the main course in Norway during Easter.
In Tunisia I haven’t seen any variant of this dish. Here they cut the lamb into pieces or slices and just grill it, especially in Eid al-Adha( muslims holy day ).
Ingredients
- 2 and 1/2 kg lamb leg
- 10 garlic cloves
- Salt
- Pepper
- Rosemary (dried or fresh)
- Butter
How to prepare Roasted Leg of Lamb
Stuff the garlic cloves and butter under the skin of the lamb leg and season it with fresh rosemary, salt and pepper.
I season it in advance for two days and leave it in the fridge well wrapped in aluminum foil.
I put some potatoes, carrots and onions in the bottom of the form and put the lamb shank on top of the vegetables. Then I add water in the form until it reaches the meat level.
Vegetables are an option and you can just put the meat in water and don’t forget to refill.
The juices coming out of the meat can be stored and used for other cooking purposes.
Since I didn’t use vegetables in my recipe, I just prepared baked potatoes as a side dish.
I do not have a meat thermometer but when no blood juices are coming out you can tell your meal is done. You put your meat in the oven at 160 degrees about 1 hour per kilo.
Cream au gratin potatoes and brown sauce are also great side dishes for lamb thighs .
Roasted leg of lamb
Course: Meat RecipesCuisine: NorwegianDifficulty: Difficult6
servings30
minutes2
hours30
minutes438
kcal3
hoursRoasted Leg of Lamb is a popular dish all over the world therefore its prepared differently. It’s the main course in Norway during Easter.
Ingredients
2 and 1/2 kg lamb leg
10 garlic cloves
Salt
Pepper
Rosemary (dried or fresh)
Butter
Instructions
- Stuff the garlic cloves and butter under the skin of the lamb leg and season it with fresh rosemary, salt and pepper. I season it in advance for two days and leave it in the fridge well wrapped in aluminum foil.
- I put some potatoes, carrots and onions in the bottom of the form and put the lamb shank on top of the vegetables. Then I add water in the form until it reaches the meat level.
- Vegetables are an option and you can just put the meat in water and don’t forget to refill.
The juices coming out of the meat can be stored and used for other cooking purposes. - You put your meat in the oven at 160 degrees about 1 hour per kilo.
Nutrition Facts
6 servings per container
Serving Size170g
Calories438
- Amount Per Serving% Daily Value *
- Total Fat
28g
44%
- Saturated Fat 11.8g 60%
- Cholesterol 158mg 53%
- Sodium 112mg 5%
- Amount Per Serving% Daily Value *
- Potassium 532mg 16%
- Protein 44g 88%
- Calcium 1.4%
- Iron 18.8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Written by carita
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