Ingredients
- Meat: A whole leg of lamb (cleaned and cut with deep cuts for the marinade).
- The Marinade (The secret sauce):
- Garlic (a large amount, crushed).
- Mustard (4 to 5 tablespoons).
- Cooking oil (about half a cup).
- Soy sauce (optional, for color and umami taste).
- Vinegar or lemon juice.
- Honey (optional, for a caramelized crust).
- Spices:
- Black pepper.
- Powdered or fresh ginger.
- Paprika or chili powder.
- Salt and broth (optional).
- Herbs: Thyme, rosemary and bay leaves.
- The Garniture (Accompaniments):
- Onions (cut into slices).
- Peppers (different colors).
- Potatoes and carrots (roasted with the meat).
Preparation Steps
1. Preparation of the meat
Wash the leg of lamb and pat dry. Use a sharp knife to make deep cuts (slashes) all over the meat. This ensures that the marinade penetrates the core of the muscle.
2. Mixing the marinade
In a large bowl, whisk together the garlic, mustard, oil, vinegar/lemon, soy sauce and all the dry spices. Mix until you obtain a thick and fragrant paste.
3. Marinating
Rub the marinade all over the leg, making sure to fit the paste into the indentations you created. If you have time, let the meat marinate for at least 2 hours, or ideally overnight in the refrigerator.
4. The Roasting Process
- Initial entry: Place the lamb in a roasting pan. You can start by searing it in a hot pan to lock in the juices, or put it directly in the oven.
- Slow roasting: Cover the dish tightly with aluminum foil to retain moisture. Roast in a preheated oven at 180°C.
- Adding vegetables: About halfway through cooking, add the potatoes, carrots and onions around the lamb so that they cook in the meat juices.
5. Final coloring
During the last 20 to 30 minutes, remove the foil. Baste the lamb with its own juices and let it roast uncovered until the skin is golden brown and crispy (the “caramelized” look).
Serving Tips
Arrange the roast leg of lamb on a large bed of spicy couscous or yellow rice. Arrange the roasted vegetables and onion rings around the meat. This dish is traditionally shared on a single large platter.