Roasted lamb laid on a wooden Board, cover with foil and let stand 45 minutes.

  • Number of servings: Eight
  • Cooking time: 180 Minutes

Запеченная шейка ягненкаIngredients

  • Meat lamb (loin with bone) — 2 pounds
  • Anchovies (fillet) — 4 pieces
  • Rosemary — 3 stems
  • Lemon (zest) — 1 piece
  • Olive oil — 2 tablespoons
  • Dried spices to the meat — 1 tablespoon
  • Onion — 1 piece
  • Garlic — 5 cloves

For the sauce:

  • Starch — 2 tablespoons
  • Dry white wine — 100 ml
  • Salt — to taste
  • Spices — to taste
  • Mint — to taste

Method of preparation

  1. Preheat the oven to 220 degrees. Onions and garlic are clear. Slice onions into thick rings, garlic cloves into halves. Sprigs of rosemary chop.

  2. For the marinade mix in a bowl the chopped anchovy fillets, grated lemon zest, rosemary, olive oil, salt, pepper and dried herbs.

  3. Put the meat on the Board, with a knife make deep punctures and nashpiguyte garlic. On the side with the fat cut in a grid. Lubricate all sides of the cooked marinade.

  4. Spread the baking tray with the onion and remaining garlic, put the meat, cover with foil sheet and bake for 2 hours at 180 degrees. Remove the foil and bake for another 45 minutes. Check the readiness of meat using two forks; if it separates easily from the bone, it’s ready.

  5. Roasted lamb laid on a wooden Board, cover with foil and let stand 45 minutes.

  6. Prepare the sauce. Drain from the pan into the pot of meat juice and grease, without onions and garlic, add 2 tbsp starch, 100 ml dry white wine a handful of chopped mint and mix. Bring on the fire to boil, stirring, add 200 ml of water, spices and salt, heat again and simmer until it thickens. Serve with roast lamb.