Crispy roasted leg of lamb
Leg of lamb 1.5Kg | Potato 1 |
Vegetable oil 10ml | Cumin 20g |
Salt 4g | Carrot 1 root |
Ginger 2 tablets | Rosemary 2g |
Black pepper 2g | small onion 3 |
Step 1
Clean the lamb legs, then use a meat needle to poke holes in the thicker parts of the meat;Step 2
Sprinkle salt and black pepper onto the lamb leg and rub until the salt dissolves;Step 3
Cut the thick part of the lamb leg diagonally several times, then mash the ginger and a small head of onion into a paste, and smear it all over the lamb leg, including the gaps;Step 4
Sprinkle cumin powder and chopped rosemary, and rub the marinated lamb leg for a while to allow the marinade to penetrate into the fiber of the meat better;Step 5
Wrap the lamb leg in plastic wrap and marinate in the refrigerator for more than 12 hours (or longer, within 24 hours);Step 6
Remove the marinated lamb leg from the plastic wrap and wrap it in tin foil;Step 7
Preheat up and down grill mode to 200℃ (takes about 18 minutes);Step 8
Place the lamb leg in the oven on the third level and bake at 200°C for 40 minutes in top and bottom mode.Step 9
Wash the carrots, potatoes, and onions and cut them into pieces, toss with vegetable oil, salt, and cumin, and put them in a baking pan;Step 10
Take out the lamb leg and remove the tin foil, place it on the baking grid, place it on the middle layer of the oven, place the vegetables on the middle and lower layers, and bake at 200°C for 30 minutes. Crispy roasted leg of lamb recipes1. The roasting time of the leg of lamb should be adjusted appropriately according to the size of the leg of lamb purchased to ensure that the meat is fully cooked; 2. Wrap it in tin foil before roasting to avoid excessive loss of moisture, so do not omit it. If the lamb leg meat is very dry after opening the tin foil, you can brush it with an appropriate amount of vegetable oil; 3. Place the vegetables under the lamb leg and roast them, so that the fat dripping from the lamb leg meat can drip on the vegetables, making the dish very flavorful.