Larded Leg of Lamb (and potatoes with asafoetida)

Prepared this way, lamb’s meat tastes divine even for people who firmly claim they do not like it. It becomes juicy, separates very easily from the bone, melting in the mouth … with a scent of rosemary. All kinds of potato garnish and green salads are suitable side dish for serving. To prepare the meat, I use the really impeccably applicable, wonderful idea of Ani Shakaryan.

I made very slight changes in baking and added rosemary (I always do it when I prepare lamb’s meat).

Products for the preparation of lamb’s meat:

1 piece lamb’s leg (2,600 kg, boned, in my case)

2 heads of garlic (I use one of it for larding)

salt to taste

black pepper to taste

red smoked paprika to taste

dried rosemary to taste

a sprig of fresh rosemary (optional)

olive oil for spreading the leg

100 g butter

Products for the preparation of potatoes:

potatoes (I choose bigger with unbroken but thin skin)

salt to taste (I prefer large flakes to sprinkle with, if you use plain salt, put it at the beginning);

asafoetida to taste

red smoked paprika to taste (might be chili)

sunflower oil to taste

For the garnish I do not give exact quantities since it is not necessary in this case. You will estimate the quantity of potatoes you will prepare, depending on the servings you are planning to make.

Preparation of the meat:

The quality of the lamb’s meat that I bought is just excellent. I do not have to remove fat, skins, etc. I rinse it well.

Then, on both sides of the leg, I make a few small cuts (along the surface) with a sharp knife in which I put the sliced cloves of garlic.

Spread the meat with olive oil, and then rub some salt, peppers and rosemary.

Put it in the tray. I pour some water, about 1-2 fingers, in which I add the other head of garlic (whole) and the rosemary sprig.

I seal the tray with aluminum foil. Bake 40 minutes in a preheated oven at 200ᴼC with a fan. Then I take the tray out and spread the butter on both sides of the leg. I seal it again with aluminum foil and put it back in the oven.

Bake for 2 more hours at 150ᴼC. Then I take it out again and spread it with butter (only on the upper part, because the meat has started to soften and it is difficult to turn it up, it is likely to fall apart). Repeat to seal with aluminum foil and then roast for another 1 hour at 150ᴼC.

To sum it up: total baking is 3 hours and 40 minutes. In the last 30 minutes, I remove the foil so that the meat becomes crusty by periodically top it with the sauce from the tray.