View Single Post
Old 15.04.2017, 17:49
acmilan's Avatar
acmilan acmilan is offline
Forum Veteran
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Simple Lemon marinade Leg of Lamb! Perfect for easter
  • 1 leg of lamb - typical 2.4 KG
  • 10 peeled whole garlic cloves
  • 3 medium size onions quartered
  • salt and pepper
  • 5 medium potatoes peeled and quartered
  • dried oregano

For marinade:
  • Juice of 2-3 lemons
  • 1/2 cup olive oil
  • 5 teaspoons dried oregano
  • 1/2 to 1 teaspoon chilli flakes
  • cracked black pepper

Preheat oven to 200 degrees Celsius

Place the garlic onto the base of the roasting pan and place the leg of lamb right on them. Arrange the onions under and around the lamb evenly

Pour all of the marinade ingredients into a bowl and mix using a fork / whisk.

Pour the marinade over the lamb and make sure its coated all over and underneath. Season the surface of the lamb generously with salt and pepper on all sides.

Cover the tray tightly with tin foil, place in the oven and cook for 30 minutes.

In the mean time, peel the potatoes and add them to a bowl of cold water

After 30 minutes of the lamb being in the oven, reduce the heat to 175 degrees and cook for a further 1.5-2 hours with the foil on. Once the lamb has been in the oven for this period, drain the potatoes, place into a bowl, drizzle with olive oil and then season with salt, pepper and dried oregano.

Use hands to make sure the potatoes are nicely covered in the seasoning.

Take the tray out of the oven, remove the tin foil, flip the leg of lamb over and evenly distributed the potatoes on the base of the tray, nicely having them sit in the juices around the lamb. Use a spoon to baste the lamb in the juices. The garlic clothes will be very soft and squishy by now. You can pick a few of them and just squish them onto the lamb. Place the tin foil back on and cook the lamb for 1 hour.

After one hour, take the tin foil off and cook for another 30 minutes or so, or until the meat is practically falling off the bone. Try and baste the lamb if you can at this stage, with the juices.

Once cooked, take the tray out of the oven and make sure you let the lamb rest in the tray for at least 25-30 minutes.

Can then serve it alongside some fresh salad.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-17976108_10212874111638452_1087470979_o.jpg   post-photos-what-you-cook-bake-switzerland-17976444_10212874111438447_745189363_o.jpg   post-photos-what-you-cook-bake-switzerland-17968794_10212874111478448_1516191338_o.jpg  
Reply With Quote
The following 5 users would like to thank acmilan for this useful post: