ingredients:
1 whole leg of lamb
seasonings:
1 large onion, chopped or grated
2 tablespoons (soup) full of crushed garlic, if you remove old kernels
1 spoon (soup) spicy paprika
1 teaspoon (tsp) or (tablespoons) grated fresh ginger
½ teaspoon (coffee) ground cloves, or to taste
1 teaspoon (tsp) ground cinnamon
1 bay leaf or ½ teaspoon (coffee) shallow bay powder
1 pinch of nutmeg
1 bunch of parsley and other herbs all your taste
Rosemary put only half rooster
1 lady finger pepper, seeds removed and chopped ribs without
Ingredients Sauce is (optional):
2 red peppers, 1 red or yellow one
2 bouillon tablet dissolved in a little water (optional).
1 cup dry white wine
1 medium glass of mushrooms drained and rinsed canned and
the middle chopped
3 ripe tomatoes, peeled and chopped without seeds
1 leek white part only cut into thin slices
1 teaspoon (tsp) paprika or spicy pepper sauce
2 tablespoons (soup) full of lard or ½ cup oil
How to Prepare the leg of lamb:
First thing is to remove the gland (bodum) leg of lamb that the strong smell in the flesh.
The gland (bodum) is on the rear leg of lamb, looks like a grain of dark beans, lies between the tendon and the bone of the leg.
After washing the lamb shank in running water for several times.
Season the meat with the spices listed above.
Place the ham in a large plastic bag with all the spices, tie with cotton string.
Place the bag inside a utensil washer, take the refrigerator for 12 hours.
Then take the leg, switch to a baking sheet lined with aluminum foil, add half a cup of the strained sauce.
Grease the meat with lard or cover with bacon slices.
Lead to bake preheated oven 160 º C for 40 'minutes for each pound of meat, covered with aluminum foil.
To know if the ham is baked, frazzle a knife blade with small pink liquid out if he is still raw, leave a little longer in the oven, half an hour before removing from the oven, remove the foil and let it brown.
How to Prepare the sauce:
Sauté the onion with the peppers and leeks, tomatoes add the broth, spicy paprika and lastly the mushrooms.
To Serve:
Place the lamb in a separate platter of sauce.
Accompanies last cooked whole potato in butter with garlic
Grain salad seasoned with plenty beak onion, parsley, chives and green olives chopped fine, and a bit of chickpeas.
If you want you can also make a watercress salad with onion slices and cherry tomatoes.
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