A leg of lamb in the oven is a truly chic festive dish that will decorate any meal, incl. and the New Year's table, because the treat looks very solemn! Step-by-step recipe with a photo. Video recipe.
A leg of lamb baked in the oven can confidently claim the title of the signature dish of the festive table. The meat looks original, but it turns out amazingly tasty. In addition, it does not take long to prepare and without much hassle. The main thing is to choose it correctly, namely to buy the leg of a fat tail milk ram. The young animal does not have a frightening smell, and the meat has an ideal taste without a characteristic aroma. When buying, pay attention to the color of the fat, it should be as light as possible. If it is yellow, then the lamb is old and will have a specific pungent smell. In addition, fat tail fat, unlike interior fat, does not freeze at room temperature, has a pleasant aroma and taste. The meat is baked so well that it easily separates from the bone and just melts in the mouth.
You can identify a young lamb not only by the light color of the fat, but also by the color of the muscle fibers. If they are deep red, the animal is young, brown - old. It should be noted that lamb is a dietary type of meat. And of the whole lamb carcass, the leg has the least amount of fat.
See also how to cook baked lamb with tkemali sauce with Georgian potatoes.
- Caloric content per 100 g - 231 kcal.
- Servings Per Container - 1 Leg of Lamb
- Cooking time - 2 hours for marinating, 2, 5 hours for baking
Ingredients:
- Lamb leg - 1 pc.
- Tkemali - 2-3 tablespoons
- Mustard - 1 tsp
- Ground black pepper - a pinch
- Spices and herbs (any) - to taste
- Honey - 1-2 tablespoons
- Salt - 1 tsp or to taste
Step by step cooking leg of lamb in the oven, recipe with photo:
1. Combine tkemali with mustard in a deep container.
2. Add honey to the sauce.
3. Sprinkle salt with black pepper, any spices and spices.
4. Stir the marinade well.
5. Wash the leg of lamb under running water and dry well with a paper towel. Remove as much fat as possible from the meat, leaving a thin, even layer over the entire piece to prevent dryness.
6. Spread the prepared sauce well on both sides of the leg of lamb and leave to marinate for 1-2 hours.
7. Cover the meat with cling foil or place in a culinary sleeve. So the leg of lamb will cook evenly, while fat will flow from an uncovered piece. Send the lamb to bake in a preheated oven to 180 degrees for 2-2.5 hours. Check the readiness of the leg of lamb in the oven with a knife cut: clear juice should ooze. If it is bloody, continue to bake for another 15-20 minutes and check the doneness again.
Although, the cooking time of the leg depends on its weight. You can calculate it as follows: 1 kg of carcass takes 40 minutes in the oven. An additional 20 minutes is added to the total weight. If you have a cooking thermometer, you can use it by placing it in the thicker part of the bite. The indicator of the readiness of the dish is the temperature inside the leg of 65 degrees.
Do not rush to cut the finished lamb leg baked in the oven. Leave it on for 20 minutes to distribute the juices evenly inside. Then you get a dish of perfect tenderness.
See also a video recipe on how to cook a leg of lamb in the oven.
