ReceptnaptárRoast leg of lamb with onions
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Ingredients
Method
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- Clean and wash the leg of lamb, then salt it thoroughly.
- Leave for 20 minutes so the salt penetrates.
- Preheat the oven to 170 °C.
- Put the meat in a roasting tin, pour the water underneath, brush with lard and sprinkle with crushed pepper.
- Lay onion cut into thin strips on top.
- Roast for about 100-110 minutes, basting regularly and topping up with water if needed.
- For the last 15-20 minutes, raise the temperature to 200 °C so it browns nicely.
- Check doneness with a meat thermometer (at least 63-70 °C in the centre).
- Rest for 10 minutes, then carve and serve with the onion juices poured over.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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