Oven-baked lamb shank

Oven-baked lamb leg - a savory and aromatic recipe for holidays

Total time: 3 hours
Preparation time: 30 minutes
Baking time: 2 hours and 30 minutes
Number of servings: 6-8 servings

Oven-baked lamb leg is an excellent choice for the Easter meal, offering a juicy and flavorful roast that will surely impress all your loved ones. This simple recipe allows the lamb to cook slowly, becoming extremely tender and aromatic, while you can take care of other preparations. Let's get started!

Ingredients:

- 1 lamb leg (approximately 2-2.5 kg)
- 4-5 cloves of garlic, finely chopped
- 2-3 sprigs of fresh rosemary (or 2 tablespoons of dried rosemary)
- 2 tablespoons of olive oil
- 1 glass of dry white wine (approximately 250 ml)
- 2 large onions, quartered
- 4-5 carrots, cut into large pieces
- Salt and pepper, to taste
- 1 teaspoon of peppercorns
- 1-2 bay leaves

Instructions:

1. Preparing the lamb: Start by trimming any excess fat from the lamb leg, if necessary. Use a sharp knife to carefully cut. This step will help achieve a healthier roast.

2. Marinating: In a bowl, mix the chopped garlic, rosemary, olive oil, salt, and pepper. Rub the mixture all over the surface of the lamb leg, ensuring it is well coated. This marinade will add deep flavors. Let the lamb marinate for about 30 minutes at room temperature (or you can refrigerate it for a few hours for an even more intense taste).

3. Preparing the vegetables: In a baking dish or large tray, place the onions, carrots, and peppercorns. These vegetables will add not only flavor but also a delicious side for the roast.

4. Assembling and baking: Place the lamb leg on top of the vegetables in the tray. Pour the white wine around the meat, adding the bay leaves as well. Cover the tray with aluminum foil to retain moisture.

5. Cooking in the oven: Preheat the oven to 180 degrees Celsius. Place the tray in the oven and let it bake for 2 hours. After 1 hour, remove the aluminum foil to allow the lamb to brown beautifully.

6. Checking doneness: When the baking time is up, check if the lamb leg is cooked. The meat should be tender and easily pull away from the bone. If necessary, leave it in the oven for another 15-30 minutes, but make sure to keep an eye on it.

7. Serving: Once the lamb is ready, take it out of the oven and let it rest for 10-15 minutes before slicing. Serve it with the roasted vegetables and a glass of white wine. A serving suggestion would be to add a fresh green salad on the side to balance the rich flavors.

Helpful tips:

- If you want to add a touch of sweetness, you can include a few dried plums or apricots during baking.
- You can also use other herbs, such as thyme or sage, depending on your preferences.
- If you want a more flavorful roast, you can add a few drops of Worcestershire sauce to the marinade.

This oven-baked lamb leg recipe is not only simple but also very satisfying, offering a special dish for any special occasion. The flavors blend perfectly, and the final result will leave everyone impressed with your culinary skills. Try this recipe and enjoy a memorable meal!

1. Clean the meat from the skin, wash it, and drain it. 2. Dry it with a napkin, then rub it with oil and sprinkle it with salt, pepper, thyme, and ground coriander. 3. Place it in a deep tray, add the wine, oil, bay leaves, sage, and rosemary. 4. Peel the onion, wash it, and cut it into 3-4 thick slices. The onion should not be sliced thinly as it will dissolve due to the long cooking time and will not add flavor to the lamb dish. 5. Cut the garlic heads in half horizontally. 6. Place the onion slices and the halved garlic, cut side down, around the meat in the tray. 7. Add a cup of water and place the tray in the preheated oven, covered with aluminum foil. 8. Bake the meat at a moderate temperature until well cooked, approximately 2 hours. In the last 10 minutes, remove the foil to allow it to brown. At this point, you can brush it with a mixture of olive oil, honey, and a little mustard to create a delicious crust. Brush one side, let it brown for 5 minutes or until golden, then flip it, brush it, and let it brown. The roasted lamb should be served hot. It can be served with horseradish sauce.

 Ingredients: 1 lamb shank, 4 large onions, 2 heads of garlic, 23 sprigs of rosemary, 45 leaves of sage, 250 ml dry white wine, 100 ml oil, 1 teaspoon dried thyme, 1 teaspoon whole pepper, 1 teaspoon ground coriander seeds, 23 bay leaves, salt, pepper

 Tags:  easter recipes easter dishes recipes with lamb lamb steak