ROAST LEG OF LAMB RECIPE l So yummy and tender!

Turkish food, Turkish food recipes, Turkish food channel, Turkish food at home

ROAST LEG OF LAMB RECIPE | So yummy and tender!

Music: Bir Of Ceksem - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my 'Roast Leg Of Lamb' recipe. First I soak lamb in water, then marinate in milk&water mix. The next day I roast it for about 1.5 hours (30 minutes per 1/2 kg-1 pound), turning twice. Finally I reduce heat, cover and roast until very tender. Slow roasted lamb tastes amazingly delicious and so tender. Hope you give this recipe a try!

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INGREDIENTS (serves 3-4)
1.5 kg. (3 pounds) leg of lamb or shoulder (bone-in)
3-4 onions
3-4 long-sweet green peppers
2 cloves garlic (unpeeled)
1 tsp tomato paste
3 cups milk
1,5 tsp coarse salt
Black pepper
Olive oil

DIRECTIONS
(The leg was too large to fit in one pan, so I asked my butcher to cut it in half.)
Rinse and drain lamb, then transfer into a large pan.
Fill the pan with water, cover and refrigerate for 12 hours.
Make sure to change the soaking water for 2-3 times, to get the blood out.
When the time is up, drain and place lamb back to the pan.
Add 1 cup milk per 1/2 kg (1 pound) on top. (I added 3 cups in total.)
Then add water until covered.
Refrigerate for at least 8 hours or overnight.
Then drain and pat dry thoroughly.
Set aside for 30 minutes, to let it come up to room temp.
In the meantime, peel the onions, cut the stem of peppers, remove and discard the seeds.
Chop the peppers coarsely, slice onions.
Grease a roasting pan with olive oil.
Place chopped veggies and 2 cloves unpeeled garlic into the pan, to form one layer covering the bottom.
Combine 1 tsp tomato paste with 1 cup hot water, mix and pour over the veggies.
Preheat oven to 180C (356F)
Using a mortar and pestle, crush coarsely 1.5 tsp or to taste salt and a good pinch of pepper.
Rub some olive oil and crushed seasoning all over lamb.
Place lamb on top of veggies in one layer, fat side down.
Sprinkle the remaining seasoning all over the pan.
Roast for 30 minutes.
Then turn lamb over and roast for another 30 minutes.
If your oven has the option, turn the fan on, for the second 30 minutes of cooking.
When the time is up, turn lamb over one more time and roast for another 30 minutes, turning the fan off.
Spoon over some pan juices, check it to ensure the meat is tender.
And feel free to serve after resting for a while.
Or, reduce heat to 80C (176F), cover and leave it in the oven until very tender.
Cover the roasting pan with parchment paper then aluminum foil.
Roast until the lamb is cooked to your liking.
I usually cook for 4 hours, and I've been told that in some restaurants, they cook for up to 12 hours.
Remove from the oven, let stand for at least 20 minutes before serving.
Then remove foil, transfer lamb to a serving plate over some pilaf, garnish as desired.
Last but not least, spoon over some pan juices and enjoy.
The lamb tasted amazing and so tender, we loved it!

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