Black pepper, freshly ground
The recipe is for 6-8 servings. Oven temperature: 180 degrees Cooking time: 2 1/2 hours Wipe the leg of lamb with a wet dishcloth. Cut narrow slits in the meat. Cut the garlic cloves into slivers, and put them into the slits. Rub the entire surface with juice of one lemon and sprinkle with salt and pepper. Sprinkle with herbs and place in a roasting pan (fat pan). Steam in the stove over medium heat for 1 hour. Skim off the fat and add hot water to the roasting pan. Brush the leg with butter and return to the stove. Saute for another 1 1/2 hours, or until meat is cooked to your choice (time from recipe is OK). Turn to the other side during cooking so that the leg browns evenly. Rest the leg of lamb in a warm place for 15 to 20 min before carving. Skim off excess fat from the gravy, boil the gravy if necessary, and offer for roasting.
Note 1 kg of potatoes, peeled and quartered, can be cooked with the lamb for the last hour. Sprinkle with additional herbs, salt, juice of one lemon and pepper (highly recommended!).
Marinate for 4 hours.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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