Marinated lamb leg

Baked mutton in an oven with spices and sauce narsharab. Simple, but very delicious recipe.

1 leg of lamb (weighing about 2.5 kg)
2 cloves of chopped garlic
3 tablespoons narsharaba (pomegranate sauce)
2 tablespoons cognac
2 tablespoons Provan grasses (rosemary, marjoram, sage)
to taste salt, pepper

Mix the squeezed garlic with narsharab, cognac and herbs.

To cut a bone, make a longitudinal incision, gently with a knife, using fingers to separate the meat from the bone.

Meat salt, pepper, rub marinade, leave to rest for 30 minutes.
Heat the DOUZO to 230 C degrees.

Roll the meat with a roll, tie it tightly with string. Put in a deep form. Put in the oven.

After 15 minutes, after the meat is well browned, reduce the heat to 180 degrees C and cook for about 1.5 hours.