Oven-roasted lamb

Name: Oven-roasted lamb
Ingredients: 2 liters water; 3 tablespoons salt; 100 ml wine; 50 ml olive oil; 2 tablespoons mustard; 5 garlic cloves; 2 bay leaves; 1 lemon for zest; 1 sprig rosemary; 1 teaspoon thyme; 10 peppercorns; 1/2 lamb cut into portions; 100 g bacon; 1 head garlic; 2 stalks green garlic; 200 ml wine; 30 ml olive oil; 1 teaspoon thyme; 1 teaspoon basil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 cups water

Meat - Oven-roasted lamb by Emilia E. - Recipia

Oven-roasted lamb for Easter sits overnight in a marinade of mustard, wine and lemon zest, then roasts with bacon and garlic. The meat comes out browned at the edges, with wine, green garlic and herbs mingling in the pan sauce. I pay particular attention to the thickness of the leg, since thicker cuts need more time in the oven. Prep: 30 minutes. Cook: 150 minutes. Rest: 12 hours. Total time: 15 hours. Serves: 10. About 720 kcal and 45 g protein per serving.

Ingredients

For the marinade

2 liters water
3 tablespoons salt
100 ml wine
50 ml olive oil
2 tablespoons mustard
5 garlic cloves
2 bay leaves
1 lemon for zest
1 sprig rosemary
1 teaspoon thyme
10 peppercorns

For the roast

1/2 lamb cut into portions
100 g bacon
1 head garlic
2 stalks green garlic
200 ml wine
30 ml olive oil
1 teaspoon thyme
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups water

Preparation

1. To make the marinade, mix the water with the salt, wine, olive oil, mustard, the 5 peeled and crushed garlic cloves, bay leaves, grated lemon zest, rosemary, thyme and peppercorns. 2. Pat the meat dry with paper towels and place it in a deep dish. Pour the marinade over it and cover the dish; refrigerate for at least 12 hours or, if you’re short on time, 2-3 hours. 3. Heat the oven to 180°C. Remove the meat from the marinade and make a few cuts in it. Tuck slices of the peeled head of garlic and the sliced bacon into the cuts. 4. Put the meat in a roasting pan, drizzle it with 15 ml olive oil and sprinkle with the thyme, basil, ground pepper and salt. Pour the remaining 15 ml oil and the 2 cups of water into the pan. 5. Roast the meat for 60 minutes. Every 20 minutes, take the pan out, baste the meat with the pan juices and turn the pieces; the edges will start to brown. 6. Finely chop the green garlic. After the first hour, pour the wine into the pan and sprinkle the green garlic over the meat. Continue roasting for another 90 minutes, basting and turning the meat every 20 minutes, until browned and easy to pull off the bone. 7. Serve the meat with the pan sauce.

Notes

Mustard is an allergen; for a pork-free version, you can use 100 g smoked turkey bacon instead of regular bacon. Store the meat and sauce together in a sealed container in the fridge for up to 3 days. Half a lamb cut into small pieces may cook faster than one with a thick leg; when buying, choose pink-red meat and white fat, not yellowish. I plan the marinating the evening before so I don’t cut it short while timing the roasting pan to the meal. The wine goes straight into the pan; for an alcohol-free version, replace the 200 ml with 200 ml vegetable stock and 1 teaspoon lemon juice. I serve it with beet salad with horseradish or green salad.