(Janjetina iz rerne)
Oil up the lamb, keeping the net on. Rub with salt, pepper, paprika, and
cayenne. Place sticks of rosemary, sage, and thyme into the netting on
top of the meat. Marinate seasoned meat for
10-15 minutes before
placing it in oven.
20 minutes per pound in the closed baking tray at
400 °F. Keep
the side with hole toward the top.
Halfway through, remove the lamb from the oven. Add the potatoes on the bottom (split into two/three if big), slice the netting around the meat, and place meat back on the potatoes with a curved (non-hole) side on top.
When removed from the oven the inside temperature of the meat should be
145-150 °F for medium. Leave potatoes in the tray and cook for an
Rest lamb for
10-15 minutes in foil. Temperature will raise after
150 °F(before rest);
135 °F(before rest);
||Fresh lamb leg|
|Sunflower seed oil|
Suggested quantities are for
5 lb of meat and
2 lb of potatoes.