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Leg of lamb in the oven

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Ingredients for 4 servings:

  • 1.2 kg leg of lamb
  • 1 large onion(s)
  • 100 g breakfast bacon
  • 2 tomatoes
  • 2 red bell peppers
  • 1 tbsp sauce thickener
  • salt and pepper
  • chili powder
  • rosemary
  • 6 cloves garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours

Skin the leg of lamb, remove any fat, wash, and pat dry. Lard with garlic and bacon. Rub the meat with the spices and place in a casserole dish. Cut the peppers and tomatoes into eighths and arrange them around the leg of lamb. Slice the onion and cover the dish with them. Cook the leg of lamb with the lid on at 170°C for 2 hours and 45 minutes, then remove the lid and brown for another 15 minutes. Remove the meat and thicken the sauce, adding more seasoning if desired. Tip: You can also cook the leg of lamb in a Roman pot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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