1.5 KG LEG OF LAMB
SALT AND PEPPER
4 GARLIC CLOVES SLICED LENGTHWAYS INTO SLIVERS
100GRM FATTY BACON (SALO) DICED INTO CUBES
10 MEDIUM-SIZED POTATOES PEELED AND QUARTERED (OR DICED)
3 MEDIUM-SIZED COOKING APPLES PEELED AND DICED
PRESERVED LINGONBERRIES. (SUBSTITUTE with CRANBERRY OR REDCURRANTS)
Wash the leg of lamb and pat dry. Rub with salt and pepper
Make slits in the lamb at intervals and place the garlic slivers in the slits
Place in a roasting tin
Fry the diced bacon in it’s own fat and add to the meat with a little water.
Roast in the oven at 220c for about 1 hour.
Baste regularly (spoon over the juices)
Add the potatoes and apples and roast for a further 30 minutes.
Serve with gravy and lingonberries (or redcurrant jam or cranberry sauce)
A BONUS RECIPE TO ACCOMPANY THE LAMB:
Zapekanka iz Tsvetnoy Kapusty (Baked Cauliflower Cheese)
1 MEDIUM CAULIFLOWER
SALT
3-4 TBS. PLAIN FLOUR
100 GRM BUTTER
500 ML MILK
500 GRM SOUR CREAM
SALT, PEPPER
100GRM GRATED CHEESE (HARD CHEESE)
Wash the cauliflower and split into florets. Boil in lightly salted water for around 5 minutes, drain in a colander.
Saute the flour for the sauce in 2 tablespoons of butter until golden brown, add another 2 tablespoons of butter and the milk, stirring continuously with a whisk.
Allow to thicken a little then stir in the sour cream. Season with salt and pepper and simmer for 5 minutes.
Tip the cauliflower into an oven dish, pour over the hot sauce sprinkle with grated cheese and drizzle over the remaining butter.
Bake in the oven at 200c until golden brown
Place the cauliflower in the oven for the last 20 minutes of the lamb cooking time.
Nice glass or Red Wine – Perfect on a cold day!