The leg of lamb in the oven is a second tasty and easy dish to prepare made with slices of leg flavored with parsley, garlic, and parmesan cheese cooked in the oven along with the potatoes. Perfect for Easter lunch, the leg of lamb in the oven is a classic second course that can be served with a mixed salad.
Place the slices of the leg in a fairly large bowl and season them for 30 minutes with the garlic fillets, a pinch of salt, a few tablespoons of olive oil, the washed and chopped parsley, and a few tablespoons of grated Parmesan. Mix well and let it rest.
Meanwhile, peel the potatoes. Wash them under running water and cut them into 4 (or in any case into large wedges) and transfer them to another container. Also season the potatoes with salt, oil, parsley, and parmesan. Transfer the meat to a pan with a light base of oil, add the potatoes, and distribute them well.
Bake the leg of lamb in the oven at 250 ° for about 60 minutes, possibly covering the surface with aluminum foil if it browns too much. Serve immediately.
First, prepare the embers for the barbecue. Indirect cooking, then prepare two zones, one with embers and the other that you will use as an oven.
Peel the garlic and cut the clove into 4 parts, while you are shelling 1 sprig of rosemary.
Take your leg and make cuts of about 1.5 cm in the part covered with fat. Once you have shredded the leg, put 1 piece of garlic and 1 leaf of rosemary in the slot and push deeply to secure them.
Shell the second sprig of rosemary and add it to salt and pepper and mix. Massage the lamb with olive oil and then apply the rub of salt, pepper, and rosemary.
When the barbecue reaches 175 degrees Celsius, place the leg on the grill, in the area without embers, close the lid and let it cook.
After 30 minutes, mix the remaining rosemary with the oil and spread the lamb well with a brush. Do every 30 minutes.