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Marinated Leg Of Lamb

chef.gonzalo's picture
Ingredients
  Leg lamb 7 Pound, boned, tied (1 Piece)
  Salt 1 Teaspoon
  Vinegar 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Bay leaves 3
  Onions 2 Cup (32 tbs), sliced
  Peppercorns 6
  Parsley sprigs 2
  Thyme 1⁄2 Teaspoon
  Lard 2 Tablespoon
  Tomatoes/1 large can tomatoes, drained 4 Large, coarsely chopped
  Bacon slices 3
  Salt To Taste
Directions

GETTING READY
1) Preheat the oven to 350°F before baking.
2) Use salt to rub the leg of lamb and place it in an earthenware or enameled casserole.
3) Take a saucepan and mix together vinegar, water, bay leaves, onions, peppercorns, parsley and thyme in it.
4) Allow the mixture to come to a boil over high heat and then cool to lukewarm.
5) Pour this over the lamb and keep the lamb uncovered in refrigerator for 6 to 24 hours for marination, turning it every couple of hours.

MAKING
6) Scrape the excess marinade from the lamb and dry it gently with paper towels.
7) In a heavy 12-inch skillet, heat lard until a light haze forms over it and then cook lamb in it for 15 to 20 minutes, until it is browned, tossing it every 5 minutes using two wooden spoons.
8) In a casserole or roasting pan just large enough to hold the lamb, place it.
9) Take a bowl and strain the marinade into it.
10) To the casserole, add the contents of the strainer, 1 1/2 cups of the marinade and the tomatoes.
11) Top the lamb with bacon slices and allow the liquid to come to a boil on top of the stove.
12) Cover and cook it for about 2 hours in the middle of the preheated oven, checking occasionally to see that the liquid is hardly bubbling.
13) Transfer it to a platter when the meat pierces easily with the point of a small sharp knife.

FINALIZING
14) Into a saucepan, strain the cooking juices through a sieve, squeezing down hard on the vegetables before discarding them.
15) Remove the fat from the surface and allow the juices to come to a boil on top of the stove.
16) Adjust seasoning.

SERVING
17) Slice the lamb and place it on a serving platter.
18) Cover them with some of the sauce and serve the remaining in a sauceboat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
120 Minutes
Cook Time: 
150 Minutes
Ready In: 
270 Minutes
Servings: 
4

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