Hello dear readers, today I’ve come with a super delicious recipe which you can cook on weekend when you are having a big gatherings with friends and families. This is super healthy, delicious and easy. It’s full with protein and really classic dish. You can make it in baking oven or can even grill it. However, I’m sharing more dormitory friendly and student friendly technique where you can make it with only on baking trey and you can even store it in the fridge for a whole week and can enjoy everyday a bit or can enjoy it with 8 people (if everyone shares). 😉
- 1 leg of lamb, bone-in, about 7-8 pounds
- 10 or more garlic cloves, cut into slivers
- 1 tbs of English Mustard
- salt (about a half teaspoon per pound)
- freshly ground black pepper
- dried rosemary
- 1 cup of water
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 2 teaspoons dried crushed oregano,
- 5 medium large size Potatoes (if small size of Potatoes add more)
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Peal and chop the potatoes in big Chunks. Put them into the baking trey or pan.
Place the lamb in a large roasting pan.
Combine the lemon juice, mustard and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the dried rosemarry. Pour the water into the pan.
Cover the lamb with a sheet of baking paper and then tightly with aluminum foil.
Bake for 3-4 hours at 220 degree Celsius or until the meat is soft and almost falling off the bone.
Remove the foil and baking paper and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
The Dish after cooking will look like this:
Enjoy the meal and Guten Appetit!