John Myers
Ingredients for 3 servings:
- 1 leg of lamb (about 2 kg)
- 12 small potatoes (e.g., new potatoes)
- 5 cloves garlic
- ½ lemon(s)
- 125 g butter
- 3 tbsp mustard
- salt and pepper
- 1 cup water, hot
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes
is very easy!
Trim the fat from the leg of lamb down to a very thin layer, rinse the leg thoroughly, and pat dry with kitchen paper. Then brush or rub the meat on all sides with a mixture of mustard, lemon juice, salt, and pepper. Peel the garlic cloves and cut into sticks. Use a sharp knife to make small, deep incisions in the meat of the leg of lamb (preferably crosswise) and insert the sticks. Preheat the oven to 180°C, if it hasn’t already been done. Place the leg of lamb in a roasting pan. Peel the potatoes, arrange them around the leg, and sprinkle with salt. Melt the butter in a small saucepan and pour it over the leg of lamb and potatoes, then add a cup of hot water to the roasting pan. Cook the leg and potatoes in the oven for about an hour, basting frequently with the liquid and adding a little more if needed. Turn the leg over and cook for about an hour. If necessary, remove the potatoes a little earlier and keep them warm. The original recipe also calls for the potatoes to be drizzled with lemon juice and sprinkled with salt and pepper. We didn’t like that much, though. Green beans in bacon go well with the leg of lamb. One variation would be to omit the potatoes and serve them with oven-baked French fries. Or even baked potato wedges.
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