Lamb for sharing
A shared feast of slow-roasted lamb leg studded with garlic and rosemary, served with warmed flatbreads, red beans, salad, garlic and sour cream so guests build their own wraps. Preparation time: 2 h 20 min; 6–8 servings.
Ingredients
| 1 | lamb hindquarter (about 2.2 kg) |
| 7 – 8 | garlic cloves |
| 4 – 5 | rosemary sprigs |
| 4 – 5 | thyme sprigs |
| 2 – 3 | large red onions |
| 150 мл | white wine |
| 2 – 3 с.л. | red pepper (paprika) |
| 6 – 7 | flatbreads (parlenki) |
| 20 г | German butter (Pilos) |
| 2 | canned red beans (Campo Largo) |
| 2 | green lettuces |
| 1 | bunch fresh garlic |
| 1 | bunch radishes |
| 2 | cucumbers |
| 2 | tomatoes |
| 400 г | sour cream 20% (Pilos) |
| — | olive oil (Promienna) |
| 1 | lemon |
| — | salt and black pepper |
Instructions
Preparation time: 2 h 20 min. For 6–8 servings.
Clean the lamb leg well and pierce it with a knife, placing a garlic clove and a sprig of rosemary in the incisions. Rub the paprika well into the meat and season with salt and black pepper. Cut the red onion coarsely and place it on the bottom of a large tray. On top place the lamb, drizzle with a little olive oil and add the white wine. Seal the tray with aluminium foil and roast for 2 hours at 180°C, then remove the foil and roast a further 20 min until it takes on a golden tan. Bone the roasted leg and tear it into small pieces.
Rinse the beans from the can. And braise them with a little onion for a few minutes.
Cut the vegetables into a bowl and season them with olive oil, lemon juice and salt.
Melt the butter in a pan, add ½ tsp paprika and warm the flatbreads for 30 seconds. Place everything on the table on a board — the meat, the flatbreads, a bowl of sour cream, the salad, the beans and the fresh garlic. Give the guests the chance to assemble their own flatbreads with the cream, the meat, the vegetables and the beans.