Recipe: Danish Leg of Lamb
Feel like going all out this weekend? Then make this Danish-style leg of lamb from the book Copenhagen. The fresh herbs make this leg of lamb typically Danish and damn delicious.
By the way, besides her favorite recipes from Copenhagen, the book also features the best spots to eat and drink in the city. It’ll spontaneously make you want to book a ticket.
How to make leg of lamb
1. Preheat the oven to 200 °C.
2. Trim the meat and remove any silverskin and excessively thick layers of fat. Open up the leg and season the meat with salt and pepper. Distribute the herbs and garlic cloves along the center. Fold the meat closed again and tie it into a roast with pieces of kitchen twine, tying it closed at regular intervals.
3. Rub the roast with some salt and pepper.
4. Place the roast in a large roasting pan and roast it for 1 hour 15 minutes–1 hour 30 minutes. Insert a meat thermometer: the meat should be 62 °C on the inside for medium-rare, or 70 °C for well done.
5. Let the meat rest for 15 minutes, then cut it into slices. Serve with roasted vegetables such as beets and pumpkin.
Title: Copenhagen Food
Author: Trine Hahnemann
Price: €29.99
Publisher: Spectrum
