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Polish Roast Leg Of Lamb

chef.expert's picture
Ingredients
  Leg lamb 5 Pound, trimmed of all fat
  Garlic 3 Clove (15 gm), cut into slivers
  Juniper berries 20 , crushed
  White wine vinegar/Cider 2 Cup (32 tbs)
  Onions 2 Large, sliced
  Salt pork 1⁄2 Pound, cut into thin slices
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the oven to 400°F before roasting.

MAKING
2) Make pockets in lamb with a sharp knife.
3) Mix the lamb vigorously with salt and pepper and insert garlic slivers and crushed juniper berries in the pockets.
4) Allow vinegar to heat to boiling point and spoon over lamb.
5) Place onion slices on lamb and leave aside for 1 or 2 days, tossing occasionally.

FINALIZING
6) On the 3rd day, remove the onion slices but save the marinade.
7) Wrap the lamb in salt-pork slices on drying and fasten with kitchen string.
8) Roast for 2 to 2 1/2 hours in preheated hot oven, basting very often with the saved marinade.

SERVING
9) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Cook Time: 
15 Minutes
Servings: 
4

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