Cypriot-Style Leg of Lamb with Crunchy Crust

12/04/2018
Topato
fromTopatoDarth Vader555359581
"All good Easter stories end like this - ... and then they serve the irresistible lamb with crunchy crust and all enjoy the delicious taste."
Preparation15 min.
Cooking180 min.
Тotal195 min.
Servings4
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Ingredients

  • leg of lamb - 4.5 lb (2 kg)
  • bay leaf - 8 - 10
  • mustard - 1/5 cup (65 g)
  • lemon juice - 1 tbsp (15 ml) freshly squeezed
  • salt - 2 tsp
  • black pepper - 1 tsp
  • paprika - 2 tsp
  • oregano - 1 tsp
  • butter - 1/5 cup (55 g)
  • olive oil - a trickle
  • GARNISH
  • potatoes - 2 lb (1 kg)
  • green onions - 4 bunches
  • salt - to taste
  • spearmint - 1/2 bunch fresh

Preparation

Preheat the oven to 356°F (180 °C), prepare a cooking grid and deep tray.

Wash the leg of lamb and dry it with paper towels. Remove any cartilage if present and some of the fat. Leave a thin layer of fat.

Mix the mustard with the lemon juice, black pepper, salt and oregano. Add the melted butter, stir. Rub the meat all over with this mixture. Sprinkle paprika.

Place a metal cooking grid in the tray you intend to bake, pour in 1 2/3 cups (400 ml) water (1/2″ (1 cm) of space between grid and water level). Place the meat. Arrange the bay leaves on top. Cover with aluminum foil but don't let it stick to the meat.

Bake at 356°F (180 °C) without the fan, with both elements on for about 3 hours. Remove the foil and bake to a golden crust another 40-45 min. Serve cold with a warm garnish.

Garnish: Pour the chopped green onions in the same tray containing the leftover grease, arrange the coarsely chopped potatoes on top. Salt and sprinkle with finely chopped spearmint.

Source: M. Miteva's culinary blog.find similar recipes here

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