Preparation time10’
Cooking time300’
Level of difficultyEasy
For 8 portions:
1 lamb leg about 3 kg (tell your butcher to break the bone to bend so that it fits comfortably in the pan)
100 gr. mustard
30 ml fresh lemon juice
1 cube of beef broth without salt, crushed
1 teaspoon salt
1 teaspoon pepper
10 bay leaves
1 onion cut into slices
1. Preheat the oven to 170 °C.
2. Line a large baking tray with plenty of foil and place the leg in the baking tray. Pour 1/2 glass of water into the pan.
3. In a bowl, mix the mustard, the lemon juice, the crushed broth, the salt and the pepper. Smear the leg with the mixture and place the bay leaves and onion rings on the lamb.
4. Cover the leg with greaseproof paper and seal well with foil. Put it in the oven and bake it covered for 5 hours.
5. During the last 30 minutes of baking, uncover the thigh and bake it uncovered to get color. Remove the pan from the oven and leave it covered for 15 minutes before cutting the lamb into portions to serve. The meat will be very soft.
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