Roasted Leg of Lamb
ROASTED LEG OF LAMB.
3½ lb (1½ kg) leg of lamb
1 large onion
2-3 cloves of garlic
1 lb (450 g) baby white potato
1 lb (450 g) mushrooms
melted clarified butter or olive oil
Salt and pepper to taste
When cooking a leg of lamb, the most important part is to marinade it.
Wash the lamb well and pat dry. Slice the onion, put it in a bowl and add ½ teaspoon of salt. Massage the salt into the onion and squeeze it with your hand until the onion gets soft and a little juice will come out. Finely chop 2-3 cloves of garlic. Mix the garlic with the onion, and add 2 tablespoons of olive oil. Rub the lamb all over with salt, pepper and coat it with onion-garlic mixture. Put it in a plastic bag and seal the bag well, to prevent any leakage. Marinade the leg of lamb overnight in refrigerator.
Remove the lamb from refrigerator one hour before you cook it, so that it comes to room temperature.
Preheat the oven to 350 F (180 C). Remove the onion-garlic mixture from the lamb and spread the butter around to coat the lamb all over. Place the lamb in the roasting pan, cover with foil, and roast for 45 minutes.
Cut potatoes in half, toss them in melted clarified butter or oil, and season with salt and pepper. Remove the lamb from the oven, remove the foil and surround the lamb with potato. Put the pan back into the oven and roast for another 45 minutes, or until the lamb is cooked and potatoes are golden-brown.
30 minutes before the lamb is ready, add mushrooms to the pan. The entire cooking process takes about 1½ hours.
Remove the roasting pan from the oven and let the lamb rest for 5 minutes before cutting, to allow juices to settle.
Serve with sweet red wine.
Bon Appétit! Enjoy!
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