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1e86b36e c82d 493d b347 86d79473356c  2016 03 27 06 19 26
Sandra313
Sandra313

I started with frenched leg of lamb, trimmed of any too thick layers of fat or silver skin. Then, I made a paste/marinate of : mint, parsley, oregano, rosemary, green garlic, regular garlic, lemon zest and juice, olive oils, pepper and salt. All the herbs used were fresh, not dried. Heaviest on the mint & parsley. Little of the rosemary since it can overpower. The garlics, as much as you like(we love it so there's a lot in there). Lots of salt. More than you think reasonable. And only enough olive oil to loosen up the paste so that the paste is spreadable. Spread the paste all over the leg, in all its nooks & crannies. I even made additional stabs with a knife all around it & shoved more paste in there, too. It marinated for 2-3 days in the fridge, covered. Add more aromatics in the pan , cover tightly with foil, & put it in a very low over (225?250?) for about 4-5 hours, until the meat is falling off the bone. ?

CJ
CJ
This looks amazing. I should grab a leg while they are on sale for Easter!
Sandra313
Sandra313
It's so easy, you should! The most labor intensive part is getting the paste the way you like it. Other than that, it's all passive work. I've made this for the last few Easters & now my family wants this instead of ham. I also usually serve it with a salsa verde/chimichurri style sauce, with pretty much the same ingredients as the paste, just more olive oil. And add capers & anchovies, optional of course. Post yours if you do decide to do it!