Roasted Leg of Lamb
This recipe is perfect for a simple, special and very tasty lamb. I chose lamb chops, but any other cuts will work. The meat doesn't dry out, it's crispy on the outside, soft and tender on the inside.
Optionally, you can put some vegetables next to the meat and you'll have the meat and the garnish cooked together. Paired with a salad, they are a great meal.
Wash the lamb thoroughly, portion, slice.
Then sprinkle with salt, pepper (ground coriander / cloves, optionally) and rub the lamb properly, on all sides.
Mix the yogurt with the crushed garlic, grated lemon peel and a little salt.
Pour the yogurt over the meat and coat the lamb evenly.
Now you can leave it in the fridge to marinate, in a bag or bowl.
I put it straight in an oven sheet, covered with plastic wrap and kept it in the fridge overnight, or for 5-6 hours.
After this time, take the lamb from the fridge and place in a baking dish, if you haven't yet.
Optionally, you can put a few slices of potatoes, carrots and onions, next to the meat.
Drizzle with olive oil over the meat and vegetables and, optionally, sprinkle with a little dried or fresh rosemary.
Cover the dish with a lid, or with aluminum foil.
Place in the preheated oven at 200 degrees C for 70-90 minutes.
After this time, remove the foil. Check for doneness by inserting a knife in the meat.
Return the dish to the oven, uncovered, and bake for another 20-30 minutes.
During this time, after about 10 minutes, remove from the oven again and brush the lamb with the juices that were released in the baking.
I brushed it twice before it was done and evenly browned.
It's ready when it's well browned. When you remove from the oven at the end, brush the lamb once more - use the juice and fat released in the tray.
Serve hot with vegetables, and maybe a yogurt sauce - yogurt mixed with a little garlic, salt and lemon peel.
Enjoy!
