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Roast Lamb Clod with a Crunchy Crust

Albena AsenovaAlbena Asenova
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Roast Lamb Clod with a Crunchy Crust
Image: Albena Asenova
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27/04/2017
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Preparation
10 min.
Cooking
140 min.
Тotal
150 min.
Servings
6
"When roasting lamb, the final 15 min. are the most important, because that`s when it gains its irresistible crunchy crust we all love."

Ingredients

  • lamb clod - 1
  • paprika - 3 tbsp
  • flour - 2 tbsp
  • oil - 1/2 cup
  • salt
  • black pepper
  • beer - 1 cup
measures

How to make

Wash the lamb clod, dry it, then season with salt. Combine the flour, paprika and oil and stir well.

You need to get a thick mixture. Rub it all over the lamb clod. Season with black pepper. Pour beer into the baking tray after placing the clod.

Cover it tightly with foil and bake at 430°F (220 °C) for the first 30 min., then lower the heat to 340°F (170 °C).

Bake for about 2 hours. Shortly before it's ready, remove the foil and bake another 15 min. or until it gets a golden crisp.

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