Leg of lamb marinated in kvass

Ingredients

• 2-2.5 kg boneless leg of lamb
• 1.5-2 l kvass
• 1 large bunch of mint
• 1 head of garlic
• 3 tbsp. salt
• 4 bay leaves
• 3-4 onions
• 1 tbsp black peppercorns

Cooking

Step 1

Start cooking 1-2 days before serving. Cut the onion into rings, disassemble the garlic into cloves, coarsely chop the mint. Pour 1/3 kvass into a saucepan, add salt, bay leaf and black peppercorns. Heat until the salt dissolves, remove from heat and mix with the rest of the kvass.

Step 2

Place half of the onion, garlic and mint in the bottom of the pot. Lay out the meat, cover with the second half of the onion, garlic and mint. Pour in the marinade, close the lid and refrigerate for 24-48 hours.

Step 3

Remove the meat from the marinade, pat dry with paper towels and leave at room temperature for an hour. Save the marinade.

Step 4

Preheat oven to 210 C.

Step 5

Pour some of the marinade into a shallow broiler and place the meat on crossed wooden sticks or forks turned upside down.

Step 6

Bake the meat for 15 minutes, then reduce the oven temperature to 160 C and cook for another 1.5-2 hours. Drizzle the marinade over the meat while roasting and make sure there is always liquid in the bottom of the broiler.

Step 7

Remove meat from oven, cover with foil and let rest for 20 minutes. Cut into slices and serve with mint sauce and blackcurrant jelly.