Easter Lamb Leg

Preparation Time: 130 minutes
Cooking Time: 120 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Juicy and excellent leg of lamb, along with all other Easter treats, will create an additional lively atmosphere with its aroma and great taste.

Wash and dry the lamb leg. Wash the lemon and squeeze its juice into a larger bowl where we will prepare the marinade. Peel, wash, and finely chop the garlic. Wash the rosemary sprigs and strip the leaves from the stems. Add the rosemary, garlic, coriander, thyme, marjoram, mustard seeds, and olive oil to the bowl with the lemon juice. Mix everything well. Rub the lamb leg thoroughly with salt and pepper and add it to the bowl with the marinade. Coat it well with the marinade on all sides. Cover the bowl and store it in the refrigerator for at least two hours.
Preheat the oven to 250 °C. Place the leg in a greased ovenproof dish, pour the marinade over it, and place it in the preheated oven. Cover the dish and roast the meat for 90 minutes. Then uncover the dish and baste the meat with its own juices. Roast uncovered for another 30 minutes, turning it several times to ensure even browning on all sides.
Let the roasted leg rest for 10 minutes to cool slightly. Then remove it from the dish and serve. Strain the juices left in the dish and serve them alongside the meat.