Ingredients
1.5 kg boneless leg of lamb (about 2.5 kg bone)
2 tbsp olive oil
2 tbsp zehitn
# For the marinade:
3 tbsp olive oil
1 tbsp coarsely ground black pepper
3 cloves garlic, thinly sliced
3 sprigs thyme or 1/2 tbsp dry
150 ml lemon juice
rind of 3 lemons (thinly peeled a potato peeler)
# For serving:
1 head of garlic
2 tbsp olive oil
Method
Deboned meat is bound with a cord suitable for baking. Products marinade mix. The meat is placed in the marinade and refrigerate 1-2 days. Oven heated to 150 ° C. The meat is dry and fry in olive oil on all sides. Add salt and place in pan. You can put meat thermometer. Bake slightly below the middle of the oven until the temperature of the meat reaches 62-70 C, or about 1 hour. Allow the meat to rest for about 10 minutes, wrapped with aluminum foil. Mahat links. Garlic without peel and fry over medium heat in olive oil. Cut the meat into thin slices on which watering garlic olive oil and fried garlic.
Containers:
Difficulty
Difficult
Tested
0 users
Source
Bonniers kokbok
Comments
sounds very appetizing! Bravo!