The leg of lamb is the definite king of the Easter table. Cooking it is not difficult, but be sure to reserve enough time for the preparations. Defrosting the meat and marinating it takes almost four days. The wait is worth it though, because the end result is a tender Easter treat for the whole family.
10 portions:
2,5 kg lamb meat (leg of lamb)
1 marinade bag
1 roasting bag
10 cloves of garlic
2 tsp black pepper
2 tsp mint
2 tsp rosemary
2 tsp thyme
2 tsp basil
1 tsp oregano
5 dl yoghurt
salt
Instructions:
Let the leg of lamb defrost slowly in the refrigerator. It is best to reserve around two days for this. Season the lamb by peeling and slicing the garlic cloves, cutting incisions onto the roast and pushing the garlic slices into the meat. Mix the salt and herbs together, rub the mixture onto the meat and partially inside the incisions. Lift the roast into the marinade bag and spread the yoghurt on top. Let the meat marinate in the fridge for two days.
Take the marinated meat out of the fridge in good time before roasting it. Move the roast into a new roasting bag, seal the bag and cut an air hole in one corner. Add a meat thermometer in the thickest part of the meat and let it roast in 125° Celsius until the internal temperature reaches 75 to 82 degrees.
After roasting cover the meat with foil and let it rest before cutting it. Prepare a sauce by adding cream into the lamb stock. You can accompany the leg of lamb for example with some rosemary rice and mint jelly.
Have a delicious Easter!