Ingredients:
  • Ronibet leg of lamb 3 kg.
  • 200 ml. oil
  • 200 ml of white wine
  • 1 stalk of leek
  • 1 lemon
  • 2 carrots
  • 700 ml. water
  • 2 teaspoons of dry spice
  • For the marinade:
  • 3 cloves of garlic
  • 1 teaspoon of oregano
  • 1 teaspoon of thyme
  • juice of one lemon
  • 2 tablespoons of alcoholic vinegar
  • 1 tablespoon of rosemary
  • 3-4 tablespoons of salt
  • 1 carrot
Preparation:

Wash the lamb leg well under a stream of cold water, and then make small pockets with a knife to put the garlic and carrot.

Mix oregano, thyme, rosemary, lemon juice and vinegar in a bowl.

Season the lamb leg well, then put the garlic and the carrot pieces in the pockets, then coat it with the marinade, cover it well in foil and leave it in the refrigerator for 24 hours to absorb the flavors.

Put the pieces of leek, carrot, lemon in a pan and put the leg of lamb on it, pour water, wine and oil, and then season it with the dry spices. Cover well with foil and bake at 170 degrees for 3 hours.

After 3 hours, uncover the meat and put the liquid from the pan on top of it until it turns brown at 200 degrees.

Bon appetit!

Последни содржини

Од македонските домашни фарми – до вашата трпеза!