Roast lamb leg with dark beer and cane sugar

Instructions

1. Preheat the oven to 180 °C.
2. In a bowl combine vinegar, half the sugar, olive oil, salt and pepper. Mix. Peel and cut the garlic cloves. Make slits in the meat and tuck in each piece of garlic and rosemary leaves.
3. Put the lamb leg in a pan and rub the vinegar mixture well over the entire surface of the meat. Let rest for 30 minutes.
4. Transfer the lamb leg with the skin up to a baking tray. Add the remaining garlic cloves, rosemary twigs, the remaining marinade and beer. Sprinkle the meat with the remaining sugar; cover with baking foil and bake for 2 1/2 hours. Remove the foil and bake for another 30-40 minutes.
5. Remove from the oven, cover again with foil, and let the meat rest for 30 minutes before serving.
6. During this time, prepare the potatoes:
7. Steam the potatoes. Preheat the oven to 220°C. Put the olive oil in a pan, add the potatoes, placing them with the chopped side down. Carefully pass with a fork on the surface of the potatoes to make sharps. Grease the potatoes with olive oil. Arrange pieces of butter, garlic cloves and rosemary stalks around them. Season with salt and pepper. Bake for 40 minutes, until golden, occasionally smearing the potatoes with the fat in the pan.

• Servings : 4
• Ready in : 240 Minutes
• Course : Main courses
• Recipe Type : Easter Recipes, recipes for spring
• Ingredient : Apple cider vinegar, Beer, Brown sugar, Butter, Garlic, Ground black pepper, Olive oil, Potatoes, Rosemary dry, Salt, агнешко бутче, тръстикова захар