- Vegetable oil - 30 milliliters
- Leg of the Leg - 1500 Grams
- Salt - 2 Teaspoons
- Creamy ghee - 80 Grams
- Garlic - 2 Teeth
- Beans - 400 Grams
- Kinza - 10 Grams
- Onion - 2 pieces
- Mustard Dijon - 3 Teaspoons
1. Marinated meat is as follows: on all sides carefully rubbed with large sea salt. Mix the sour plum juice, freshly ground pepper, granular oil, mustard, ground zir and coriander, garlic and cover this mixture with the leg, put it in a bag, pour the marinade there and put it in the refrigerator. The next day you can roast. 2. Before baking, we cleanse the leg from the adhering grains, put it into the sleeve for baking, twist the ends, and lay it on the glass baking sheet. 3. Preheat the oven to 220 ° C, put a baking sheet in it and hold it at this temperature for 20 minutes. Then we reduce the temperature to 180 ° C and continue baking for another hour. Now we take out the baking sheet and cut the bag. 4. Turn it over to the other side, pour the marinade and bake the other side without sleeves for about 15 minutes. Sometimes we pour juice. 5. When the leg is evenly fried on all sides, turn off the oven. We give the meat to stand for about 20 minutes. 6. Cut the meat from the bone with a sharp knife, and pour the sauce over it. Green beans stewed in oil will be an excellent side dish.
Servings: 6