| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb |
|
|
Garlic; sliced and chopped |
| 2 |
|
Chicken soup |
| 2 |
|
Rosmary sprigs; (preferably |
| 2 |
tb |
Vinegar |
|
|
Juice of 1 lemon |
|
|
Paprika |
|
|
Black pepper |
|
|
Chili peppers |
INSTRUCTIONS
Recipe by: Yaara Di segni <msyaara@PLUTO.MSCC.HUJI.AC.IL> 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 soup&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.
A Message from our Provider:
“Find God. You were born to appreciate perfection”