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A large grey plate on a yellow tea towel. On the plate there is mash potatoes, slices of roast leg of lamb covered with the onion and garlic sauce, as well as two slices of pickles.

Romanian Easter Roast Leg of Lamb Recipe

This Romanian roast leg of lamb recipe is a classic that is always served during Easter. It is extremely tender and so delicious.
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Prep Time 15 minutes
Cook Time 3 hours
Course Main Course
Cuisine Romanian
Servings 6 people

Ingredients
  

  • 1 leg of lamb 1.5-2 kg
  • 1 onion
  • 1 bulb garlic cut lengthwise
  • 2-3 springs rosemary
  • 2-3 springs thyme
  • 250 ml white wine
  • 100 ml hot water

For the marinade

  • 1/2 tsp salt
  • 1 tbsp paprika
  • 1 tsp black pepper
  • 4 garlic cloves minced
  • juice from half a lemon
  • 1 tbsp vegetable oil

Instructions
 

  • Make a marinade by mixing the paprika, black pepper, salt, minced garlic, lemon juice and oil.
  • Rub the marinade over the leg of lamb.
  • Leave the leg of lamb to marinate in the fridge for at least 4 hours.
  • Take the lamb out of the fridge one hour before cooking, to reach room temperature.
  • Preheat the oven to 180 degrees Celsius.
  • In a thermoresistant tray add the chopped onion, a bulb of garlic cut in half, fresh rosemary and thyme.
  • Put the leg of lamb on top.
  • Add the white wine mixed with 100 ml of water to the tray.
  • Cover the tray with aluminium foil and put it in the oven.
  • After 30 minutes, reduce the heat to 160 degrees.
  • Roast for two hours, checking from time to time to make sure there is still liquid.
  • If necessary, add more water.
  • After 2 hours, take the aluminium foil away and bake uncovered for another 30 minutes.
  • Take the lamb out of the oven, cover it again, and let it rest for 15-20 minutes before serving.
  • Serve with mashed potatoes/ roast potatoes, salad and pickles.