Crunchy Lamb in its Own Sauce

fromTopatoДарт Вейдър4119871
"Perfection lies in simplicity - a simple Crunchy Lamb in its Own Sauce."
Preparation30 min.
Cooking240 min.
Тotal270 min.
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  • leg of lamb - 1
  • butter - 1/2 cup (125 g)
  • water - 3 cups
  • black pepper - 2 pinches
  • salt - 3 pinches
  • garlic - 3 cloves
  • paprika - 3 pinches
  • milk - 1/4 cup


Wash the leg of lamb well and dry it. Heat a little olive oil in a large, deep pan and crisp the leg of lamb in it on both sides, 1-2 min. per side. Then take out of the pan and carefully cut incisions all over. Make a paste of the garlic, mix it with 1/2 the butter (melted beforehand).

Fill the incisions of the leg with the paste. Smear the leg of lamb on top with 1/2 the remaining butter. Mix together the salt, black pepper and paprika and smear the meat well right before putting it in the oven.

Add the water to the tray and finally pour the milk over the leg of lamb. Cover the tray with 2 layers of foil so that the meat can smother very well and the natural aromas of the lamb can mix with the juice.

Bake in a preheated 374°F (190 °C) oven for 3 1/2 hours. Once the time is up, take the tray out, remove the foil and pour the sauce from the tray over the meat using a spoon.

Next, smear with the remaining butter (best if it's cold to make it easier to apply onto the hot meat) and return to the oven to finish baking and to gain a crunchy crust - about 30 min. Once a crust forms, take out of the oven.

If it's well cooked, the meat will fall off the bone on its own.find similar recipes here

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