Yet another of the St. George’s day meals.

For this one you need:

Few vine branches. As long as your preferred cooking plate.
1 big piece of lamb meat, preferably leg
125 grams of butter
Lots of green onions
Green garlic (one stem)
Few cloves of grown garlic
2 tablespoons of ground red pepper
1 tablespoon non ground savory
ground black pepper and salt to your taste.

Preparation

The lamb leg is cleaned with warm water.

It’s salted thoroughly and left to rest for 10-15 minutes to absorb part of the salt. While resting, grind the green garlic and mix with butter, red pepper, savory and black pepper. This mixture will be used to smear over the leg later.

{If the lamb meat is from a bit older animal, a good idea is to set it in few liters of water from the previous evening with sea salt or table salt poured over. Four to five tablespoons salt is enough. And If you have some Bulgarian yogurt – pour few tablespoons in the water too. It kills the smell and makes the meat easier to cook.

(We even have few words for lambs  age. We call the 6 months old Shille[Шиле], while the younger brother is called Yarre, Agne or Yagne [Яре, Агне, Ягне], and oldest that are actually Rams and Sheep are called Oven[Овен] or Ovtza[Овца])}

You can use sharp knife to make small holes and to spike pieces garlic in the meat before roasting.

Get wide plate and pout about 1-2 cm water. Put the vine branches inside to form something like a grid. Put the lamb meat over the grid and pour as much water as to cover the grid. The meat is then smeared with the mix and put in the oven on medium fire (takes few hours to bake big piece of lamb).

If the meat starts to dry on top, get a spoon and pour part of the broth formed of the roasted meat juices and water around the grid. Generously.

It’s excellent with dry red wines.