Marinated Leg of Lamb Recipe

Name: Marinated Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5 -pound leg of lamb; 1 clove garlic, peeled and slivered; Salt and pepper to taste; 8 -10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms; 2 cloves garlic, quartered; 1 large onion, peeled and sliced in rounds; 8 black peppercorns; 2 bay leaves; 3/4 cup red wine vinegar; 1 1/2 cups water; 2 tablespoons sugar; 1 teaspoon salt; 5 pounds ripe plums; 5 cups red wine vinegar; 4 cups sugar; 1 stick cinammon, cut in 2 lengthwise; 4 cloves

Servings: persons

1 5 -pound leg of lamb
1 clove garlic, peeled and slivered
Salt and pepper to taste
8 -10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
2 cloves garlic, quartered
1 large onion, peeled and sliced in rounds
8 black peppercorns
2 bay leaves
3/4 cup red wine vinegar
1 1/2 cups water
2 tablespoons sugar
1 teaspoon salt
5 pounds ripe plums
5 cups red wine vinegar
4 cups sugar
1 stick cinammon, cut in 2 lengthwise
4 cloves

1
Cut off as much fat as possible from the leg.
2
Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil.
3
Let simmer 1 minute and set aside to cool.
4
Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it.
5
When cool refrigerate and turn the leg several times during the next 24 hours.
6
The next day, remove leg from marinade and insert slivered garlic into the meat.
7
Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes).
8
Add marinade ingredients, baste with marinade and reduce heat to 350 degrees.
9
Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done.
10
A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste.
11
Serve with the sauce from the pan and white rice.
12
Wash and thoroughly dry plums.
13
Prick all over with a sharp needles and place in a deep enamel or glass dish.
14
Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil.
15
Then pour this mixture evenly over the plums.
16
Let stand another day and the next day repeat this procedure.
17
On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

1058

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 5 -pound leg of lamb, 1 clove garlic, peeled and slivered, Salt and pepper to taste, 8 -10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms, and more.

Yes, Marinated Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Leg of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions