The second recipe of the week, dedicated to local products is of course lamb. I love lamb so much and up until i moved to Slovenia I really thought that a whole roasted lamb was a Greek thing. So I was very happily surprised to hear that there are quite a lot of people here who are meat lovers.
This time I got my hands on a beautiful piece of lamb from the upper leg from one of the local farmers going by the name Tomo. He also supplied the potatoes so I am very grateful for his help. I also used local honey for this recipe and that is the twist in this recipe. I decided to try a new way to roast lamb in the oven by adding a mustard honey and lemon glaze.
So what I did is that I marinated the meat for a few hours with garlic, rosemary,lemon zest, salt and pepper and then in order to coo kit I drizzled it and the potatoes with the mix of honey mustard and lemon and a bit of olive oil. For this recipe i would advise you not to use water but rather slow roast it and let the juices of the meat do the work,
The amount of spices and ingredients you are going to use are up to you but you should need around a tablespoon of mustard and honey and half to one lemon. AS for the olive oil I really did not count, but it is something that is never too much so don’t be afraid to use a few dollops.
So slow roast the meat for around 2 hours in 170 degrees and then for another hour or two depending on how much meat we are talking about roast it at around 200 degrees. the outcome was really tasty despite my original distress that i am ruining perfectly good meat. so I really urge you to try it in the case you are looking for a new way to use the meat you are consuming. the same principal could also be used for pork as well.