Delicious at Christmas: oven-cooked rosé leg of lamb with orange and thyme
Ingredients
1 kg leg of lamb
3 oranges
½ lemon (juice + zest)
3 cloves of garlic a
few sprigs of thyme
1 dl dry white wine
0.5 dl olive oil
salt and pepper
3 oranges
½ lemon (juice + zest)
3 cloves of garlic a
few sprigs of thyme
1 dl dry white wine
0.5 dl olive oil
salt and pepper
Preparation
Remove the leg of lamb from the refrigerator 15 minutes in advance and pat dry with kitchen paper. Grate and squeeze the lemon half and 1 orange and finely chop the garlic. Strip the leaves from the thyme sprigs, add the olive oil and garlic and season with salt and pepper. Mix everything well. Place the leg of lamb in an oven dish and spread the orange juice over it.
Cut 2 oranges into slices and arrange around the leg of lamb. Place the dish in an oven at 220 degrees for 15 minutes. Lower the temperature to 175 degrees and let it cook for about 45 degrees, the leg of lamb should be pink. Sprinkle the leg of lamb every 10 minutes with the orange juice to prevent the meat from drying out.
Source: Leukerecepten by leukerecepten-nl.
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