Lamb leg with herbs and young turnip – a detailed recipe cooking. 
The photodishes: Johnny Valiant Time: 3 hours. 30 min. Difficulty: medium Servings: 8 – 10 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 (3 – 4 kg.) Lamb leg, without pelvic bone
- 1300 gr. young white turnip with greens (approximately 8 beams)
- 6 plum-shaped tomatoes, cut into eight pieces each
- Coarse salt and freshly ground pepper
- 3 lemons
- 6 bunches of green onions
- 1 tbsp. fresh parsley
- 1 tbsp. fresh dill
- 1/4 Art. fresh marjoram
- 3 internal celery stalks, coarsely chopped
- 3 cloves of garlic
Recipes with similar ingredients: lamb, turnip turnips, tomatoes plum-like, marjoram, dill, parsley, garlic, celery, onions green lemon
Recipe preparation:
- Place the wire rack or pan on the bottom of the oven and heat to 260 ° C. Using a knife, make over the entire surface of the meat deep incisions, with a distance of 5 cm from each other. Grate meat 2 tbsp. l salt, and a little ground black pepper. Place the lamb leg in the roasting pan, fat up. Squeeze on top lemon.
- Roast lamb until most of the fat it will melt and the peel will not fry, approximately 30 minutes Place the roasting pan on a cutting board and leave for 30 – 40 minutes. Pour fat from the frypot.
- In turnip, cut greens from root crops (remaining greens can be used to extinguish). Cut large root vegetables into two parts.
- Coarsely chop 2 bunches of green onions and place in the kitchen harvester. Add parsley, dill, marjoram, celery and garlic, chop coarsely. Rub the leg of lamb with herbs.
- Cut the remaining 4 bunches of green onions 5 cm. With heels. Put green onions, turnips and tomatoes in a circle of lamb legs sprinkle with salt and pepper. Squeeze 2 lemons on top and sprinkle olive oil. Cover with foil.
- Reduce oven temperature to 180 ° C and roast lamb in within 1 hour. Remove foil and continue frying for another 30 – 45 minutes. Check meat readiness with a thermometer inserted in the widest part of lamb leg meat. For medium-roasted meat, with light pink juice, the thermometer should show temperature 60 – 65 ° С. For almost fried meat, with a transparent juice, the temperature should be 65 – 69 ° C. For full frying meat, with almost no juice, the temperature should to be higher than 70 ° C. Remove the lamb leg from the oven and leave for 15 min., then cut the meat into slices. Serve lamb with vegetables and meat juice.
