The leg of lamb is a typical dish of the Easter period, but it is so simple to prepare that it is not necessary to reserve it only for special occasions. The most complicated part is not cooking, but choosing a good quality cut. Then just cover the meat with spices, roast it, slice it and bring it to the table. Read on to learn how to cook it.
Steps
Part 1 of 3: Choosing and Preparing the Leg
Step 1. Trust a reputable butcher
When planning to cook leg of lamb, buy one from your local butcher, avoiding the special offer at the supermarket. In fact, the quality of the meat plays a fundamental role in a tasty and well prepared dish. Ask for a leg of a lamb slaughtered at the right age.
- Those who slaughter a lamb that is too young commit an unethical action and it is also an uncommon practice among reliable breeders and butchers.
- A lamb that is slaughtered too late is also not a good choice. The meat acquires a more mutton (adult sheep) flavor, therefore more intense - and many people don't like it.
Step 2. Evaluate whether to buy a cut with bone or without
Leg of lamb, like all cuts with bone, is richer in flavor than boneless because the bone releases its juices during cooking. However, it is a bit more difficult to cut and many prefer an easier solution with a boneless leg; the latter is often sold wrapped in a net or in a string, and both can be put in the oven so that the meat does not fall apart.
- A bone-in leg should weigh between 3 and 4 kg.
- If the boneless leg was sold to you without a net, tie it with kitchen string in several places along its entire length.
Step 3. You can purchase a leg with or without a shin
The tastiest part of the lamb's leg is undoubtedly the thigh, while the part below the "knee" is the shin. Many people prefer to buy a whole leg because it is much more scenic to bring to the table, while others prefer a much more practical solution and buy only the thigh. The shank doesn't have much meat to eat, but it is an excellent base for soups.
Step 4. Eliminate the fat
Ask the butcher to do this for you, in case the leg has a layer of fat. If you cook the leg with skin and fat, the taste will be more similar to that of mutton and the meat less tender. However, be careful that the butcher does not remove all the fat: its presence helps to keep the meat juicy and enhances the flavor.
Part 2 of 3: Roasting the Leg
Step 1. Remove the meat from the fridge an hour before cooking it
It is important to bring the leg to room temperature because it will cook evenly. If you put it in the oven when it is still cold, the outside will burn while the heart of the leg will remain half raw.
Step 2. Preheat the oven to 200 ° C
Step 3. Rub the meat with the spices
The lamb is so tender that it does not need to be marinated. You can also follow a recipe that lets the meat sit in a marinade, but it's easier to use a spice mix. First, grease the leg with olive oil (a couple of tablespoons) and lemon juice. Then sprinkle it with salt, pepper and three tablespoons of the spices you love. Here are some ideas:
- Chopped rosemary.
- Dry thyme.
- Dried sage.
- Minced garlic.
Step 4. Put the leg in the pan
Use a dish that is just larger than the piece of meat.
Step 5. Roast it for 30 minutes on a very high temperature to form a golden crust
Step 6. Reduce heat and continue cooking
Bring the oven to 180 ° C and bake for another 30-60 minutes, depending on how doneness you prefer. In any case, after an hour, use a meat thermometer to check the internal temperature. Follow these instructions to understand the doneness:
Step 7. Rare:
internal temperature of 50 ° C, it will take 15 minutes for every half kilo of meat.
- Medium rare: 55 ° C, the meat should cook for 20 minutes every half a kilo of its weight.
- Medium cooking: the internal temperature must reach 57 ° C, therefore the leg must cook 25 minutes for every half kilo.
- Well done: internal temperature of 68 ° C, which means a cooking time of 30 minutes for every half kilo of meat.
Part 3 of 3: Final Touches
Step 1. Remove the leg from the oven and let it rest
It must remain on the kitchen counter at least 15 minutes before being served. During this time the juices are redistributed in the muscle fibers and make the meat even softer and tastier.
Step 2. Cut the meat
If you bought a boneless leg, simply slice it into slices 2-3 cm thick. If you bought the one with the bone, place the leg on a cutting board. Make cuts perpendicular to the length of the paw and spaced 2-3 cm apart. Use a sharp knife for this job and sink it until it touches the bone. Grab the leg by one end and make an incision parallel to its length and to the base of the slices. These will detach from the bone.
Step 3. Bring the lamb to the table with a sauce
It is usually served with a gravy or mint sauce. Tender meat is great with a complementary flavored sauce - these solutions don't take long to prepare.
- To prepare the mint sauce Blend two full cups of mint leaves with 60ml of olive oil, two cloves of garlic, two tablespoons of lemon juice and 60ml of yogurt. Pour it over the lamb slices.
- To prepare a gravy sauce pour the cooking juices into a saucepan and heat them over high heat. Add chopped onion and cook until translucent. Pour in some chicken stock (240ml) and 120ml of wine, simmer until the sauce thickens. Season with salt and pepper and pour it over the meat.
Step 4. Store leftovers
You can leave them in the refrigerator for up to three days. You can also freeze them if you first wrap each slice individually in aluminum foil. You can heat the lamb in the oven to 180 ° C.
Advice
- As an alternative, you can use aromatic herbs such as rosemary along with salt and pepper.
- To prevent the cooking juices from leaking, wrap the meat in aluminum foil.
