Oven-Roasted Lamb Leg
This recipe is for a local lamb leg roasted in the oven. Both the description and the chef’s instructions agree on using lamb with rosemary, bay leaves, ground black pepper, black peppercorns, and salt. The chef explains a distinctive method: season the leg, then wrap it in parchment paper, kitchen plastic wrap, and aluminum foil before putting it in the oven. Bake at 200°C, then 180°C, until fully cooked while keeping the meat juicy and not dry.
A roasted lamb leg cooked in the oven.
Like a classic roast leg of lamb.
Roast until tender and let it rest before slicing.
Ingredients
- about 2.5 kg Local lamb leg
- Rosemary
- Bay leaves
- Ground black pepper
- Black peppercorns
- Salt
- Aluminum foil
Instructions
- In the oven, season the lamb leg with salt on both sides, without oil.
- On the lamb leg, add black peppercorns and coarsely ground black pepper.
- In the paper, place rosemary with parchment paper around the lamb leg.
- In the paper, bay leaves may be added with the lamb leg if desired; the chef forgot them after wrapping, then mentioned them.
- In the paper, garlic may be added, but the chef did not use it.
- In the paper, wrap the lamb leg well in parchment paper, then wrap it several more times.
- In kitchen plastic wrap, tightly wrap the parchment-paper-wrapped lamb leg several times to benefit from the steam and heat.
- In aluminum foil, add a final wrapping around the lamb leg after the plastic wrap.
- In the oven, bake the lamb leg at 200°C for 1 hour.
- In the oven, reduce the heat to 180°C and continue cooking for 1 hour and 15 minutes, until the total reaches 2 1/2 hours for a lamb leg weighing about 2.5 kg.
- In the oven, the chef mentioned that if time is available, it can be cooked at 160 to 140°C for 4 hours.
- After removing the lamb leg from the oven, unwrap it and divide it into pieces for serving.
- On the serving platter, arrange the meat around the platter; the chef mentioned serving it with peas.