2 legs of lamb (about 3 kg each)
2 red bell peppers
12 garlic cloves
1 1/4 cup of fresh thyme leaves
2 tablespoons of salt
To taste
4 sprigs of rosemary
8 cloves
2 tablespoons of paprika or sweet paprika
1 cup of butter
8 medium-sized onions, cut into thick slices
2 cups of dry white wine
2 cups of water
2 legs of lamb (about 3 kg each)
2 red bell peppers
12 garlic cloves
1 1/4 cup of fresh thyme leaves
2 tablespoons of salt
To taste
4 sprigs of rosemary
8 cloves
2 tablespoons of paprika or sweet paprika
1 cup of butter
8 medium-sized onions, cut into thick slices
2 cups of dry white wine
2 cups of water
Clean the legs of lamb by removing excess fat
To remove the bell peppers' skin, place them directly under the broiler's flame
Turn when the skin is well charred and then remove it with your fingers under running water
Remove the seeds and cut into small pieces
Prepare the seasoning: combine the roasted pepper, garlic, thyme, salt, black pepper, rosemary, cloves, and paprika in a blender
Blend until you get a paste
Rub the paste all over the lamb and let it rest in the refrigerator for one day
The next day, place the seasoned lamb in a large roasting pan
On top, distribute small pieces of butter and onion slices
At the bottom of the roasting pan, melt the wine and water mixture
Cover with aluminum foil and put it in a preheated hot oven (200°C)
After one hour, turn and roast for another hour until the lamb is tender
From time to time, baste the lamb with the juices that form in the roasting pan
Remove the aluminum foil and continue roasting until golden brown
Serve 30 portions
314 calories per serving
per portion
Note: You can serve the roasted leg of lamb with cooked broccoli and carrots passed in butter or olive oil.
