Lamb Roast(Traditional Seder Dish)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
|
*
|
| 1 | x |
garlic
sliced |
*
|
| 16 | ounces |
chicken broth
|
|
| 2 | each |
rosemary sprigs
whole |
*
|
| 2 | tablespoons |
vinegar
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
hot chili peppers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
|
*
|
| 1 | x |
garlic
sliced |
*
|
| 462.4 | ml/g |
chicken broth
|
|
| 2 | each |
rosemary sprigs
whole |
*
|
| 3E+1 | ml |
vinegar
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
hot chili peppers
|
*
|
Directions
Make a few cuts in the roast so spices can be inserted in the cuts.
Deep cuts can also be made to facilitate serving.
Put the leg in a baking pan with the spices rubbed all over the roast.
mix the soup with the lemon juice and add about a quarter of quantity to the roast.
Roast in a preheated oven at 210 (Celsius) for 10 minute and then turn the meat over.
Lower heat to 150 degrees andf keep baking for about 25 minutes for each kg of meat.
Every 10 minutes baste with the liquids and add someo f the soupandamp;lemon souce.
every few times turn the roast.
The baking times are according to wht's written in the recipe we have.
As our oven doesn't have temperture settings (the oven is 25 years old and the writing on the knob disappeared.
) we only guessed the temperature but yet it came out great.
It was the best dish of the evening and although it looked somewhat overdone from the outside it was as soft as butter.
