Deborah Dana

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Deborah Dana

Leg of Lamb with Mint

Name: Leg of Lamb with Mint
Prep time: 180 min
Cook time: 180 min
Yield: 8
Cuisine: Francesa
Ingredients: 1 leg of lamb, (approximately 3 kilos); 1 cup peppermint, fresh chopped; 1/4 cups olive oil; 3 cloves garlic, peeled; 2 tablespoons lemon juice; 2 teaspoons lemon zest

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Deborah Dana

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A delicious leg of lamb marinated in a pesto of mint, garlic and olive oil.

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Ingredients

8 portions

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1 leg of lamb, (approximately 3 kilos)
1 cup peppermint, fresh chopped
1/4 cups olive oil
3 cloves garlic, peeled
2 tablespoons lemon juice
2 teaspoons lemon zest

Preparation

In a food processor, the mint, olive oil, garlic, lemon juice and zest are processed.

Season the leg with enough salt and pepper and cover the leg with the mint pesto, place it in a refractory and leave it marinated for at least 4 hours and, if possible, overnight.

The oven is preheated to 200 degrees Celsius.

Place the leg on a refractory to roast with a grid and season with a little more salt. A cup of water is added to the refractory.

Put the leg in the oven and lower the cooking to 180 degrees. It is baked for 2-3 hours, or until it is at the desired term.

It is removed from the oven, covered with aluminum foil and left to cool 10 minutes before serving.