Baked leg of lamb 

Lamb is the symbol of Easter par excellence, the main course present on this holy day on most of the tables of Italians. A very tasty and succulent meat that adapts to many preparations... Each of its parts is in fact the protagonist ingredient of the most varied recipes that I have already presented to you! Today I want to talk to you about one of the finest cuts that best lends itself to roasting: the leg of lamb is in fact the meatiest part and like all cuts with the bone it is richer in flavor. I have chosen to make a simple cooking, adding a few aromatic herbs just so as not to cover and leave intact all its characteristic taste. By following my steps you will get a tender and juicy baked leg of lamb, a perfect Easter second course, to enrich your menu!

INGREDIENTS

Leg of lamb 1.7 Kg

Extra virgin olive oil 30 g

Fine salt to taste

Black pepper to taste

Rosemary 3 Twigs

Thyme 3 Twigs

PREPARATION

To prepare the leg of lamb in the oven, start by taking care of the meat. First, try to free the end of the bone from the meat, so that it will not tend to curl during cooking. Then remove the excess fat all over the leg, until it is almost completely cleaned. At this point, add salt, pepper and massage the meat with your hands. Then transfer it to a lightly greased baking pan and sprinkle the entire surface with a drizzle of oil. Top with sprigs of rosemary and thyme. Bake in a preheated static oven at 180°C for 2 hours, placing it on the lower shelf of the oven, turning the leg halfway through cooking. Once it is well browned and perfectly cooked on both sides. Serve your leg of lamb still steaming!

PRESERVATION

Once cooked, the leg of lamb in the oven can be stored for up to 2 days in the fridge!

ADVICE

Isn't your leg of lamb the same size as mine? Cooking times may vary, you may need to extend the time slightly if you have a larger leg. For greater precision, using a probe, you will be able to measure the right temperature at the core of the leg; In fact, for the inside to be pink at the right point, it must be 60°C! Enrich this dish with the side dish you love most: artichokes, spinach or other vegetables or classic baked potatoes!