George Lang

Leg of Lamb with Pickle Sauce

Báránycomb Uborkamártással

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 very young leg of lamb, 4 to 5 pounds
  • ¼ cup coarse salt
  • Grated ri

Method

  1. Pound leg of lamb to make it somewhat flatter than it is. Rub it with coarse salt and let it stand for 2 hours.
  2. Preheat the oven to 325°F. Place lamb in a roasting pan, sprinkle with lemon rind, and rub with the butter. Put rosemary and parsley in the