Roast Leg of Lamb (Bulgarian)

The roasted lamb meat is traditional around the Easter holidays in Bulgaria. And from seasonal point of view this is the time when the lamb is still very young and has the best taste.

10 cloves garlic
10 sprigs rosemary

Marinade:
2-3 cloves garlic, minced
2 Tbsp. fresh parsley, finely chopped
1 sprig rosemary, finely chopped
2 Tbsp. fresh spearmint, finely chopped (see notes)
1 Tbsp. vegetable oil
1 tsp. smoked paprika
½ tsp. black pepper, freshly ground
1 lemon, freshly juiced

Roasting:
4 Tbsp. butter
sea salt

Place the leg of lamb in a large pan. Using a sharp knife remove the excessively fat parts from the meat. Leave some fat for taste.

Make about 10 small but deep cuts on the leg and place inside each a clove garlic (whole or halved, depending on its size) and a small rosemary spring.

For the Marinade:
Combine the finely chopped herbs with the garlic, paprika, pepper, oil and salt. Mix very well.

Rub the leg with the mixture all around. Sprinkle with the lemon juice on top. Cover the pan with plastic wrap or aluminum foil and let stay in the fridge for 10-12 hours, ideally overnight.

Roasting:
Remove the leg from the fridge and let it stay at room temperature for about 30 minutes.

Preheat the barbecue or the oven to 475°F (245°C/225°C fan, Gas Mark 9).

Cut two large sheets of aluminum foil, long enough to cover the leg. Place them on the kitchen counter crossing one another.

Place two similarly large sheets of baking paper on top, following the same pattern.

Spread some butter on the top baking paper sheet that will be on the meat. Alternatively arrange the butter in thin slices. Season with some salt.

Place the lamb on top of the butter. Arrange the rest of the butter over the lamb. Sprinkle some salt.

Wrap the leg very well first in the baking paper, making sure all the butter touches the meat, and then in aluminum foil.

Place the leg of lamb on the grill or if you are using the oven, directly on the rack with a large pan placed underneath to collect any leaked sauce.

Bake for 40-50 minutes and then lower the heat to 165-167°F (74-75°C).

Bake for additional 2.5-3 hours at this temperature, depending on the size of the leg. Check with a meat thermometer if you have one: the meat is ready when its internal temperature is 165-167°F (74-75°C).

Remove the leg from the oven or the barbecue and carefully unwrap it. You should find its juices inside the paper: transfer them with a spoon into a bowl.

Return the leg unwrapped to the heat for few more minutes, increasing the temperature. If using an oven, switch to top baking only. Leave the meat for few more minutes inside, until it forms a nice crust.

Brush from time to time with the collected sauce.

Serve the leg of lamb with a nice seasonal salad, potatoes or another garnish.

Makes 6 servings.

Cook's Notes: Spearmint is typical herb used in various dishes in Bulgaria. If you can't find it, you can use regular dried mint or just skip it.