Leg of lamb in the oven

Ingredients for 4 servings:

• 1 leg(s) of lamb
• 250 g butter
• salt and pepper
• possibly marjoram

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple, delicious and uncomplicated

Preheat oven to 225°C, rinse meat, and pat dry. Place the leg of lamb in a shallow pan or roasting pan and rub with pepper and salt. Heat all the butter and pour it over the leg while it’s boiling hot. Place the dish in the preheated oven (225°C) for 15 minutes. Reduce heat to 160°C and finish roasting the leg uncovered (meat thermometer: 75-80°C, for 1.5 kg approx. 45-60 min). If desired, you can add a little marjoram at this point, but it’s not necessary. Let the meat rest for 10 minutes before carving. Serve with boiled potatoes and green vegetables (savoy cabbage, beans, or pointed cabbage). Pour a little of the butter juices over the meat. ALTERNATIVE: Of course, after searing, this can also be done covered at 80°C for 4 hours. The core temperature does not apply here; it is then approximately 60°C. But I prefer the classic version with bite, as described above.