If you like nicely roasted, beautifully spiced and aromatic roast lamb, you need to follow this simple recipe that the average chef will transform into a professional. The secret when baking a whole piece of meat is to roast it longer, covered and at low heat. I also strongly recommend to marinate it a day before, the meat will be even softer, juicier and mouth melting. If you don't like marinade and all that spices, just brush the meat with some oil and leave it overnight. This recipe is for 4-6 people.
Ingredients:
- 2-3 kg of lamb meat
- 2 lemon juice
- 3 tablespoons oregano
- 3 tablespoons thyme
- 1 tablespoon salt
- 2 tablespoons black pepper
- 3 tablespoons olive oil / cold pressed
- 1 head garlic
- 3 tablespoons of fresh rosemary leaves
- In a small bowl mix the previously mentioned spices together with the lemon juice.
- Brush the meat with oil, then add salt and black pepper.
- Make small incisions and place marinade and crushed garlic in each incense.
- It's the best to marinate the meat evening before and left wrapped in nylon foil in the fridge.
- Before baking, add a glass of water or white wine in the baking pan and sprinkle oil on the meat.
- Bake in a pre-heated oven for about 2-3 hours at medium temperature. First covered with foil and later without foil in order to get a beautiful color.
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