Wednesday, September 2, 2009

Lamb roast

  • 1 back leg lamb
  • 200g. smoked lard (bacon)
  • 200g. garlic
  • salt
  • pepper
  • 1 tbs. basil
  • 1 tbs. marjoram
  • 2 glasses red wine
Cut the smoked lard in little pieces about 1-2 cm long and 1/3 qcm in section. Do the same with the garlic.

Dry the meal with a towel and place it on a wooden platter. Start to cut little pockets in the meal, not very large but as deep as you can and fill each of them with one piece of smoked lard and one piece of garlic. The more pockets you fill the more tasty your roast will be. Push the pieces deeply in pockets because the lamb decreases a lot by cooking.

Sprinkle half of glass of wine over. Spread over the salt, pepper, basil and marjoram.

Place it on the grill of your hot oven. Under the grill place a tray deep enough to keep 1-2 liters of water. Pour in the water another half glass of wine and let it bake for 70-90 minutes (depending on how large is your lamb). At every half an hour complete the water under the lamb and add a half glass of wine.

Serve it with spinach puree and garlic sauce.




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