Punctured Lamb Leg with Garlic, Dates, and Rosemary
A punctured lamb leg seasoned with garlic, dates, and rosemary is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 cloves of garlic
- 3 dates
- 1 handful of fresh rosemary
- 1 lamb leg (with bone, about 2.5 kg)
- 2 tbsp olive oil
- Salt
- ground pepper
Instructions
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1.
Preheat the oven to 180°C with both fan and top heating.
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2.
Peel the garlic and cut into sticks. Slice the dates into strips. Wash the rosemary, pat dry, and break into small sprigs. Wash the lamb leg, pat dry, and use a sharp knife to puncture it all around several times. Insert the garlic, dates, and rosemary through the punctures. Place the leg on a baking tray and brush with olive oil. Season generously with salt and pepper from all sides.
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3.
Roast the leg in the oven for 1.5–2 hours. After about 30 minutes, pour a little water over it and turn the leg after roughly half of the cooking time. Occasionally spoon the roasting liquid over the meat during baking.
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4.
Remove the finished lamb leg from the oven and let it rest wrapped in aluminum foil for about 10 minutes before serving.
