Úžasná jehněčí kýta s bramborami

Majkl shows us in this video how to make a perfect lamb roast. The recipe originates from the mediterrenean cuisine and it is thousands of years old. What is really good about this recipe is the marination. It is key to make a perfect lamb taste. Marination ingredeients for 2,5 kg leg of lamb: 8 tablespoons of extra virgin olive oil 8 cloves of garlic 8 tablespoons of pomegranate molasses (or balsamic creme) 4 twigs of fresh rosemary (or one tablespoon of homemade rosemary powder) 4 twigs of fresh thyme (or 1 tablespoon of homemade thyme powder) 1 tablespoon of sea salt 1 tablespoon of freshly ground pepper Serve with the meat, some of the marination, or the juices from the pan, which consist of the marination, some lamb juices and the evaporated red wine. Both are perfect complements to lamb meat. For the recipe, please follow instructions in the video. Bake @180°C for 1 hour covered, then remove cover and bake uncovered until the internal temperature of the meat reaches the following temperatures: 55 °C for Medium-rare meat 60 °C for Medium meat 70 °C for Well done meat I like my meat well done, so I bake it for 1 hour uncovered. Bon Appetit!