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  Added: Oct 11, 2006  •  Visited (551)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Marinated Leg Of Lamb
(Jagnjeci But)
What You Need:
  • A 7-pound leg of lamb, boned and tied
  • 1 teaspoon salt
  • 1 cup vinegar
  • 2 cups water
  • 3 bay leaves
  • 2 cups sliced onions
  • 6 peppercorns
  • 2 sprigs parsley
  • ˝ teaspoon thyme
  • 2 tablespoons lard
  • 4 large fresh tomatoes, coarsely chopped, or 1 large can tomatoes, drained
  • 3 slices bacon
  • Salt

  • How To Cook:
    1. Rub the leg of lamb with the salt and put it in earthenware or enameled casserole. In a saucepan, combine the vinegar, water, bay leaves, onions, peppercorns, parsley and thyme.

    2. Over high heat, bring to a boil, cool to lukewarm, then pour over the lamb. Marinate the lamb, uncovered, in the refrigerator for 6 to 24 hours, turning it every couple of hours.

    3. Preheat the oven to 350°F. Remove the lamb from the marinade and pat it dry with paper towels. Heat the lard in a heavy 12-inch skillet until a light haze forms over it, then add the lamb.

    4. Cook it for 15 to 20 minutes, or until it is brown, turning it every 5 minutes with two wooden spoons. Place it in a casserole or roasting pan just large enough to hold it.

    5. Strain the marinade into a bowl and add the contents of the strainer, 1˝ cups of the marinade and the tomatoes to the casserole. Lay the bacon slices over the lamb.

    6. Bring the liquid to a boil on top of the stove, then cook, covered, in the middle of the oven for about 2 hours, checking occasionally to see that the liquid is barely bubbling. (Reduce the heat if necessary.)

    7. When the meat shows no resistance when pierced with the point of a small sharp knife, remove it to a platter. Strain the cooking juices through a sieve into a saucepan, pressing down hard on the vegetables before discarding them. Skim the surface fat and bring the juices to a boil on top of the stove.

    8. Taste for seasoning. To serve, slice the lamb, and arrange it on a serving platter. Mask the slices with some of the sauce and serve the rest in a sauceboat.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Serbia
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Condiments » Vinegar
    Dish » Appetizers



     




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