Leg of lamb is often roasted in the oven. To do this, there are a number of standard manipulations, the main ones are soaking meat in a marinade, and in fact, the frying process itself.
It is necessary
-
- leg of lamb;
- greens;
- vegetable oil;
- lemon;
- garlic;
- pepper;
- salt;
- food foil;
- oven.
Instructions
Step 1
Wash the leg of lamb under running water and pat dry with a paper towel. Carefully trim off excess fat. But do not cut off the film on the meat - it must be left.
Step 2
Prepare the marinade. To do this, finely chop the herbs (preferably thyme and thyme, rosemary and basil, but you can choose any to your taste) and fill it with sunflower or olive oil. Grind the resulting mass to soften the greens. Squeeze the lemon juice into it. Then add crushed garlic (finely chopped garlic is possible, but undesirable), coarsely ground pepper. After all the ingredients have been added, stir the mixture thoroughly.
Step 3
Rub the marinade over the meat on all sides. Try to rub it in, not smear it. Next, sprinkle the leg with coarse salt and rub it into the meat in the same way.
Step 4
Wrap your leg in foil, tightly, almost hermetically pressing it against the meat from all sides. Then put the leg of lamb in the refrigerator for 16-24 hours.
Step 5
When removing meat from the refrigerator, do not remove the foil from it. Leave this leg of lamb to stand at room temperature for 30 minutes.
Step 6
Turn on the oven and preheat it to 230 degrees. Place a tray of water on the lower level of the oven. On the top baking sheet - leg of lamb without foil. If the piece of meat is large, then overlay it with the lamb fat cut earlier.
Step 7
Roast the leg of lamb, turning over every 15 minutes. After the second turning, lower the oven temperature to 180 degrees.
Step 8
After an hour, perform the first quality control of the roast. To do this, pierce the meat deep enough with a sharp knife. Look at the color and amount of juice emitted. If there is a lot of white juice, then the meat is ready. If there is white juice, but with a small amount of red, then the meat should still be fried.
Step 9
The total frying time of a leg of lamb is directly proportional to its mass. Fry the meat at the rate of time: 1 kg of lamb = 1 hour + - ten minutes. When the meat is ready, remove it from the oven, wrap it back in foil and cover with a towel until it cools completely.
