Supangle (Turkish Chocolate Pudding)
Roast Leg Of Lamb
23 May 2024
Prep Time : 15 mins
Cook time : 3 hours 30 mins
Servings : 8 People
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Roast Leg Of Lamb
Ingredients
- 3 red onions
- 1 leg of lamb (boned)
- 3 cloves of garlic
- 3 carrots
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 bunch of parsley
- 1 cup olive oil
For the butter and garlic flavor:
- 2 tbsp butter
- Salt, freshly ground black pepper
- 5 cloves of garlic
For the vegetable garnish:
- 4-5 capia peppers
- 2 green bell peppers
- 20 shallots
- Salt
- Freshly ground black pepper
- 2 tbsp olive oil
Roast Leg Of Lamb
Instructions
- Wash and drain the meat. Cut the red onions into thin circles and place them on a heat-resistant tray, side by side, so that there are no gaps. Place the leg of lamb on it.
- Sprinkle thinly sliced garlic cloves, thickly sliced carrots, and sprigs of fresh rosemary and thyme over the meat. Pour the olive oil over all of the ingredients.
- Place the fresh parsley pieces on top of the meat so that they cover the meat completely. Cover the meat with aluminum foil or the lid of a heatproof container. Bake in an oven set to 140 degrees for 3.5 hours.
- For the garnishes, remove the seeds from the capia and bell peppers; do not cut the stem part, but cut them in half lengthwise.
- Clean the skins of the shallots. Add salt, freshly ground black pepper, and olive oil, and blend.
- When the meat is cooked, remove it from the tray. Melt the butter in a large skillet, and seal the meat on all sides with the garlic.
- Sprinkle salt and pepper. Remove it from the stove. Clean and remove the parsley from the tray, and discard. Place the meat in a new baking dish.
- Mix the vegetable garnish ingredients with the broth in the tray and place it around the edges of the meat. Bake for 20 minutes in an oven preheated to 190 degrees, remove from the oven, and serve hot.
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