Leg of lamb in honey

Rub the leg of lamb (3 kg) with salt, a mixture of Provence herbs. We make small incisions in the leg. Now stuff with 3-4 cloves of garlic. Coat with olive oil (1 tbsp.) and 2 tbsp. l. grainy mustard. We wrap our lamb with cling film and let it marinate throughout the night.

We heat the oven to 180-200 ° C. We define the lamb leg on a baking sheet, wrap it in foil and bake for 2 hours. The following method will help us make the meat juicy. Pour 100 ml of water or red wine into a baking sheet. Water the leg of lamb regularly.

Now we are preparing oranges in caramel. In a small skillet, add 2 tbsp. l. juice that stands out when roasting meat. Add sugar to this (100 g is enough). We determine the pan on the fire. Now we are waiting for the sugar to melt and turn into a light caramel. Put 1 orange slices in the pan. Caramelize them on both sides over moderate heat.

We check the readiness of the lamb by piercing the meat in the thickest place. We look at the allocated juice. If it is light, then the meat is baked. Remove the foil from the meat and let it brown. We melt honey in the microwave and coat the leg of lamb with it. When serving, the meat should be cut with a knife parallel to the bone.