Since lamb is rich in flavors it should not be killed with spices, but goes well with garlic and rosemary. It is best to chop them finely and rub the meat with a little salt and olive oil. Leave the meat like this in the refrigerator overnight. The meat will be best roasted if you take it out of the fridge before baking and leave it at room temperature for a few hours.
Ingredients :
· 1 lamb leg (1.5 - 2 kg)
· 2 tablespoons olive oil
· 1 tablespoon mixture of Dalmatian spices
· Salt and pepper (approx. 2 tablespoons salt and 1 teaspoon pepper)
· 1.5 kg of potatoes
· 2-3 carrots
· 2 onions
· 4 cloves garlic
· 1 dl white wine
· 1 dl of water
· salt and pepper to taste
Preparation :
Season the lamb leg with salt and pepper and rub a mixture of Dalmatian spices (rosemary, thyme, oregano, marjoram, basil, sage),pour over olive oil, wine and water. Close the pan well with aluminum foil and place in an oven preheated to 180 degrees for 1 hour.
After an hour, remove from the oven, remove the foil and arrange the washed and spiced vegetables (potatoes, carrots, garlic and onions) around the meat, mix well with the roasting juice, cover again with foil and return to the oven. After an hour, remove the foil and continue to bake uncovered to get a nice color.
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