Recipe: Baked lamb
With rosemary, La Chinata Raspberry Vinegar and mint sauce
For this Christmas, we propose this recipe for Leg of Lamb with La Chinata Raspberry Vinegar and mint sauce as a main course. Get ready to salivate!
INGREDIENTS
2 kg of Leg of Lamb.
1 head of garlic.
1⁄2 bunch of fresh rosemary.
1.5 kg of potatoes.
1 lemon.
Extra Virgin Olive Oil La Chinata.
Sea Salt in La Chinata Flakes.
mint sauce
1 bunch of fresh mint
1 teaspoon of sugar.
3 tablespoons of La Chinata Raspberry Pulp Vinegar.
ELABORATION
The lamb should be out of the fridge an hour before cooking so it will come to room temperature.
Preheat the oven to 200oC and place a pan in the bottom to roast the potatoes.
Open a head of garlic, peel three, and leave the rest of the head unpeeled. Chop half of the rosemary leaves. Also peel and cut the potatoes in half.
In a mortar, crush the garlic, add the chopped rosemary, finely grate the lemon zest and add a good splash of La Chinata Extra Virgin Olive Oil. Then mix everything.
Season the lamb with Sea Salt Flakes and black pepper. Then, pour the mortar mixture over the meat and spread it well so that it is covered on all sides. Place it on the hot bars of the oven, on top of the tray.
Meanwhile, we boil the potatoes in a pot with salt for 10 minutes, then drain them and let them steam dry. Gently toss the potatoes in the strainer to rough up the edges, then return them to the pan.
Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle with a good drizzle of Extra Virgin Olive Oil. Pour the potatoes onto the hot tray and place them back under the lamb to get all the juices out of the meat.
The lamb should be in the oven for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done. While the meat is cooking, we prepare the mint sauce. Pick the mint leaves and chop them. Then place them in a small bowl. Add the sugar, a pinch of salt, a tablespoon of hot water and the La Chinata Raspberry Pulp Vinegar.
When the lamb is cooked to your liking, remove from the oven and let rest for 15 minutes or so. We cut it and serve with the roasted potatoes, the mint sauce and some seasonal vegetables and that's it.
