1 leg of lamb weighing approximately 3.7 kg
1 tablespoon of salt
2 tablespoons of chives finely chopped (130 g)
1 tablespoon of grated lemon zest
2 tablespoons of freshly squeezed lime juice
1 tablespoon of garlic, minced
1/2 teaspoon of ground black pepper
15 thin slices of smoked bacon (220 g)
1/2 tablet of beef stock dissolved in 1 cup of hot water (240 ml)
1 leg of lamb weighing approximately 3.7 kg
1 tablespoon of salt
2 tablespoons of chives finely chopped (130 g)
1 tablespoon of grated lemon zest
2 tablespoons of freshly squeezed lime juice
1 tablespoon of garlic, minced
1/2 teaspoon of ground black pepper
15 thin slices of smoked bacon (220 g)
1/2 tablet of beef stock dissolved in 1 cup of hot water (240 ml)
In a refractory dish measuring 22 cm x 29 cm, arrange the leg and, using a sharp knife, prick it in various places
In a small bowl, mix together with a wooden spoon salt, chives, lemon zest, lime juice, garlic, and black pepper
Season the lamb with this mixture, cover it with the bacon slices, and drizzle with beef stock
Heat in the microwave on high for 45 minutes, replenishing every 10 minutes with the sauce that forms in the refractory dish
Transfer the lamb to a serving platter and serve immediately with the sauce on the side
