The simplest way to cook meat is to bake it. a large piece in the oven. You only need to cook pickle and marinate the meat, and the next day put it in the oven. With a minimum of hassle, you get a delicious holiday roast. For such a roast, a lamb leg is perfect, and with serving it will look spectacular. And the meat will give an unusual taste smoked paprika in which it was pickled, and mint sauce. Make it from fresh herbs, spices and olive oil and подайте к баранине. 
Time: one 1hour. 40 min Difficulty: medium Servings: 6-8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Mutton
- 3/4 Art. olive oil
- Juice 2 lemons
- 10 cloves of garlic, grated
- 3 tbsp. l smoked paprika
- 3 tbsp. l ground zira
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 1 leg of lamb on the bone weighing 2.7-3.5 kg., Without femur bones
Peppermint sauce
- 1 tbsp. fresh mint
- 1 tbsp. fresh parsley
- 1 clove of garlic
- 1 tsp Dijon mustard
- 1 tsp capers
- The juice of half a lemon
- 0.5 tsp Sahara
- 1/4 tsp red pepper flakes
- 0.5 tbsp. olive oil
Recipes with similar ingredients: parsley, garlic, Dijon mustard, capers, lemon juice, sugar, red pepper flakes, paprika, cumin, oregano, lamb, mint
Recipe preparation:
- Marinate lamb: In a small bowl, mix olive oil, lemon juice, garlic, paprika, ziira, oregano, red pepper flakes, 2 tsp. salt and a little ground black pepper; beat with a whisk until smooth. Put the lamb on a baking sheet with sides or in a roasting pan; pierce the tip of the knife about 10 cuts on each side of the lamb leg. Grate marinade whole leg, rubbing it into the meat and into the cracks. Cover and put in the refrigerator overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before baking. Preheat the oven to 175 ° C and place the wire rack in the roasting pan. Wipe off excess marinade with lamb, salt and pepper, transfer to a wire rack. Bake until the thermometer inserted in the thickest part of the meat shows a temperature of 54 ° C-57 ° C, about 1 hour 50 minutes. Get the lamb from the oven, shift to a cutting board and let rest 30-45 minutes before chopping.
- In the meantime, prepare peppermint sauce: Grind in blender mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 tsp. salt until homogeneous consistency. Without stopping the blender, slowly pour in the olive oil and mix. Transfer the sauce to the bowl. Butcher the lamb and serve with mint sauce.
