2 kg leg of lamb boneless
2 kg of potatoes
5 cups milk and cream (half of each)
Salt, white pepper and grated nutmeg
Ingredients for the marinade
2 tbsp. sea salt
2 tbsp. olive oil
1 tbsp. dry tarragon
1 tbsp. dry parsley
1 tbsp. dry rosemary
5 cloves garlic
1.5 ml red wine
Mix these ingredients in a blender
Add the fresh herbs
Some fresh thyme stalks
Some fresh rosemary stalks
Some fresh parsley stalks
Some fresh tarragon stalks
Some bay leaves
Some anise stars
I am an angler in Scandinavia
Recipe No. 93
Procedure without liability: The recipe for this wonderful marinade for a good Easter lamb I got from my fish mate wife here for Easter. When the dried spices, salt and red wine is blended rub it well into the leg of lamb and then placed in a solid plastic bag with the fresh herbs. The rest of the wine with the blended spices poured in. The bag is closed tightly (use maybe 2 bags) and place in the refrigerator for several days (like three days) and turned daily a few times.
Now the leg of lamb shall be roasted and there are many ways to do it. Here I use a hot air oven. Cooking time depends on the oven temperature and the weight of the leg of lamb, and how red the meat should be. Therefore, use a meat thermometer and check the core temperature. When the meat has reached these temperatures: Red meat between 60 °C and 63 °C - medium between 63 °C and 66 °C - well done between 66 °C and 70 °C. Remember that the roast must rest at least 20 minutes wrapped in tin foil and a clean tea towel before being cut out. The temperature of the roast will rise at least 5 °C, so take this into consideration.
Heat the oven to 150 °C with hot air, set the temperature sensor into the center of the meat, set the clock to 1 hour and 30 minutes, then the meat should be about medium rare for a leg of lamb at 2 kg. Keep an eye on the temperature during the process.
Peel the potatoes and cut them into thin slices. Place in an ovenproof dish and sprinkle with salt, white pepper and grated nutmeg between the layers. Pour the cream and milk over so it just covers. Place the dish in the oven under the roast lamb so that it drips down onto the potatoes. It gives a good flavor to the potatoes. 1 hour and 30 minutes goes well with potatoes, see however, that they do not get too brown or bake dry.
Serving: Slice the roast and place it on the table with creamed potatoes in the ovenproof dish. The best salad to the dish is a Shopska Salad. See under hints.
Garnish: Parsley or mint, perhaps a mint gel.
Drinks: The same red wine, which was used for the marinade.
Hints: Shopska salad made of: ½ cucumber, 2 tomatoes, 1 onion or 4 spring onions, 1 green pepper (paprika), 1 green chili pepper, parsley for garnish, 8 green/black olives, Feta cheese, diced 36%, Olive Oil and Balsamic, a sprinkle salt for dressing.