Leg of lamb: the traditional recipe Ingredients: 1 tablespoon of - coarse salt - 2 sprigs of - fresh rosemary 1 leg of lamb - 2 cloves of - garlic - (or more depending on taste) goose fat - (or duck) garlic.
Utensils：
- Airfryer version with- 1 Garlic press- garlic press 1 Oven- ovens 1 Knife- kitchen knives 1 1 dish-
Total time: 55 min Preparation: 10 min Rest:- Cooking: 45 min
Phase 1
Heat the oven Th 7/8. Prepare the leg of lamb by removing the fat from the meat using a knife so that the flesh is raw.
Phase 2
Make an ointment with the fat, crushed garlic, rosemary leavesé and coarse salt.
Phase 3
Penetrate this ointment into the flesh by massaging the leg.
Phase 4
Place in the oven and baste every 1/4 hour with a mixture of hot water and fat.
Phase 5
For those who like candied garlic: remember to put a few unpeeled garlic cloves at the bottom of the dish.
Utensils：
- Airfryer version with- 1 Garlic press- garlic press 1 Oven- ovens 1 Knife- kitchen knives 1 1 dish-
Total time: 55 min Preparation: 10 min Rest:- Cooking: 45 min
Phase 1
Heat the oven Th 7/8. Prepare the leg of lamb by removing the fat from the meat using a knife so that the flesh is raw.
Phase 2
Make an ointment with the fat, crushed garlic, rosemary leavesé and coarse salt.
Phase 3
Penetrate this ointment into the flesh by massaging the leg.
Phase 4
Place in the oven and baste every 1/4 hour with a mixture of hot water and fat.
Phase 5
For those who like candied garlic: remember to put a few unpeeled garlic cloves at the bottom of the dish.