Roasted Lamb

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Roasted Lamb
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
4
Ingredients
1 ⅕ kilograms trimmed Leg of lamb
2 garlic
juice of lemons
6 tablespoons olive oil
300 grams Feta
salt
peppers
3 tablespoons thyme
2 tablespoons olive oil
1 tablespoon Mustard
400 milliliters lamb stock (from a jar)
zucchini (2 each green and yellow)
How healthy are the main ingredients?
Fetaolive oilolive oilMustardthymegarlic

Preparation steps

1.

Rinse lamb and pat dry. Peel garlic and squeeze through the garlic press. Mix olive oil in a bowl with 1 tablespoon thyme and season with salt, pepper and lemon juice. Brush lamb with thyme mixture.

2.

Crumble cheese and mix in a bowl with 1 tablespoon thyme, place in the pocket (where bone was) and tie lamb with kitchen string. Preheat oven to 175°C (approximately 350°F). Heat remaining olive oil marinade and lamb stock in a large roasting pan, add lamb and cook for 1 1/2-2 hours. Mix mustard in a bowl with 2 tablespoons olive oil and brush over lamb. Cook for another 30 minutes.

3.

Rinse zucchini, trim and chop and add to the roasting pan 20-30 minutes before end of cooking time.

4.

Remove lamb from the oven, wrap in aluminum foil and let rest for 10 minutes. Pour roasting juices through a sieve. Before serving, cut lamb into slices and serve with zucchini and roasting juices.