Lambalæri með jurtum

Leg of lamb with herbs

Ingredients

1 leg of lamb
2 Tbsp oil
1 tsp birch smoke salt
1 tsp ground black pepper
1 Tbsp chopped parsley
1 tsp chopped oregano
1 tsp chopped basil
10 sprigs of fresh thyme


Preparation

Wash the leg of lamb. Preheat the oven to 425 °F (220 °C) upper/lower heat.

Mix the oil with the birch smoke salt (ensures a wonderful smoky aroma!), the pepper and chopped herbs and pour it onto the leg of lamb...

...and carefully coat the leg with it. Then place the fresh thyme on top.

Then roast the leg of lamb on an aluminum dish in the oven for about 45 minutes, placing something underneath to catch the dripping fat.

Turn off the oven and let the meat rest in it for another three quarters of an hour.

We had the leg of lamb with herbs, mashed turnips , grilled vegetables and Skyr bread with homemade butter !

Annotation:

The times given for me refer to a bone-in leg of lamb weighing just under 800 g - you then have to adjust the cooking time individually to the size of the leg in question.



[Translated from here.]