Ingredients
- Leg of lamb: 1 whole piece (approximately 2 to 2.5 kg)
- Green sauce (Nokoss): A generous amount (mixture of garlic, parsley, onion, broth and black pepper)
- Mustard: 3 to 4 tbsp. tbsp
- Vinegar or Lemon Juice: 2 tbsp. tbsp
- Butter/Oil: To sear the meat and add softness
- Vegetables: Onions, carrots, potatoes and peppers (for side dish and sauce)
- Spices: Salt, black pepper, rosemary and thyme
Instructions
1. Prepare and “prick” the lamb
- Clean the leg of lamb and pat it dry.
- Using a sharp knife, make deep cuts (slashes) all over the meat.
- The Secret: Fill these notches with your Nokoss (green sauce). This allows the meat to be seasoned from the inside.
2. The Marinade
- Coat the entire exterior of the lamb with a mixture of mustard, vinegar, salt, pepper and the remaining Nokoss.
- Let marinate for at least 2 hours (overnight is ideal for deep flavor).
3. Sear the meat (Optional but recommended)
- In a large pot or heavy frying pan, brown the leg of lamb in a little oil or butter until high heat until all sides are well colored. This helps seal the juices inside.
4. Slow cooking in the oven
- Place the lamb in a large roasting pan. Surround it with vegetables (onions, carrots, potatoes).
- Cover tightly with aluminum foil to trap steam.
- Bake in a preheated oven at 180°C for approximately 2.5 to 3 hours.
- Halfway through cooking: Baste the meat with its own juices. Remove the foil for the last 20 minutes to get crispy, golden skin.
5. Onion sauce
- Sala often makes a rich onion jus or gravy by using the cooking juices from the dish, sautéing additional onions until caramelized, then mixing them with the roast juices.