Plat principal
Roast Lamb
A leg of lamb coated in a thick marinade of onion, garlic, ginger and mustard, then slow-cooked in a covered pot until tender.
Prep20 min
Cooking2 h
Total2 h 20
Servings6
DifficultyMedium
Calories480 kcal
Preparation
2 h 20- 1. Make sure your leg of lamb is at room temperature and prepare the marinade. 2. For the marinade, take the onions, garlic, ginger, bell pepper, mustard, salt and pepper, mix them and crush everything together while adding oil. The mixture should have a heavy texture. 3. Pour the marinade over the meat and let it rest. 4. Place a large pot over very low heat. 5. Put the marinated leg of lamb in the pot and let it simmer for 2 hours. 6. Turn your leg of lamb every 30 minutes. Note:
- The heat must really be very low so the meat can cook well from the inside.
- After cooking, let the roast rest for about 30 minutes so the meat juices can redistribute.
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