Pairs well with Slow-Roasted Leg of Lamb
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Slow-Roasted Leg of Lamb
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A succulent and flavorful leg of lamb slow-roasted with lemon, rosemary, and a splash of beer.
03:00:00 total
Serves 6
easy
Meat Main Course
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Ingredients
- leg of lamb - 1 (whole leg)
- lemon juice - 1 dl (freshly squeezed)
- Anders beer - 1 dl (or any light beer)
- extra virgin olive oil - 1/2 dl (for marinating)
- fond - 2 dl (chicken or vegetable stock)
- lemon peel - watch the video to see (from 2 lemons)
- fresh rosemary - 2 (2 sprigs)
- bay leaves - 5 (5 leaves)
- black pepper - 2 tablespoons (freshly ground)
- salt - 1/2 tablespoon (to taste)
- potatoes - 1 kg (washed and unpeeled)
- small onions - 500 g (peeled)
Instructions
- Prepare Vegetables: In an ovenproof dish, add potatoes, onions, olive oil, herbs, lemon peel, stock, lemon juice, bay leaves, and beer.
- Marinate Lamb: Place the leg of lamb on top of the mixture and season with salt and freshly ground black pepper.
- Roast Lamb: Put the dish in a preheated oven at 150°C (hot air) and roast for 3 hours.
- Rest the Lamb: Remove the dish from the oven and pour the roasting juices over the lamb. Let it rest for 20-30 minutes before serving.
- Serve: Serve the lamb with the vegetables and the roasting juices.
