Traditional Roasted Lamb Leg (Печено агнешко бутче)
Традиционно ястие · Bulgarian
A classic Bulgarian dish featuring a whole lamb leg slow-roasted to perfection with aromatic herbs and vegetables, resulting in tender, flavorful meat and a rich gravy.
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Съставки
- Lamb leg1.5-2 kg
- Garlic6-8 cloves
- Rosemary3-4 sprigs
- Thyme2-3 sprigs
- Olive oil4 tbsp
- White wine1 cup
- Potatoes500g
- Carrots2-3
- Onion1 large
- Saltto taste
- Black pepperto taste
- Water1 cup
Стъпки
- 1
Preheat oven to 180°C (350°F).
- 2
Score the lamb leg skin and rub generously with salt and pepper. Insert garlic cloves and rosemary sprigs into the incisions.
- 3
In a roasting pan, toss chopped potatoes, carrots, and onion with olive oil, salt, and pepper.
- 4
Place the lamb leg on top of the vegetables in the roasting pan.
- 5
Pour white wine and water into the bottom of the pan.
- 6
Roast for approximately 20-25 minutes per 500g, basting occasionally with pan juices. For a 1.5-2kg leg, this is about 1.5-2 hours.
- 7
If the skin is browning too quickly, loosely tent with foil.
- 8
Remove from oven, let rest for 15-20 minutes before carving.
- 9
Serve the carved lamb with the roasted vegetables and pan juices.
