Lamb with Garlic in the Oven
(Firinda Sarimsakli Kuzu Budu)
Leg of lamb 1.3 kg (about 3 pounds), de-boned, fat trimmed
10 garlic cloves
1 lemon zest
1 lemon juice
1 tbsp oregano
Pierce the lamb in 10 places and insert the garlic cloves in each slit. Rub the lamb with lemon zest, lemon juice, oregano, salt and pepper. Cover it with plastic wrap and allow it to marinate overnight in the fridge. The following day discard the plastic wrap and let it sit at room temperature for 1 hour before cooking. Put parchment paper on the oven tray and place the lamb on it.
Preheat the oven to 425 F (220 C). Place the tray on the middle rack of the oven and bake the lamb for 35 minutes. Reduce the oven temperature to 375 F (190 C) and continue to bake until done to your liking (somewhere around 25 minutes a pound). My total cooking time was ~2 hours. Remove from the oven, and let the lamb sit for 10 to 15 minutes. Then slice it up. Place on a service plate and pour some of the juice on top. Sprinkle oregano.
Makes 4 servings.
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Labels: Lamb- Beef -Veal