Oven baked leg of lamb is a wonderful oriental dish that will brighten up any meal. Delicate, moderately fatty meat, when properly cooked, turns out to be juicy and aromatic. The most valuable is the ham of a young lamb.
It is necessary
- - 2-3 kg of meat,
- - a spoon with a top of salt,
- - ground black pepper, cumin - to taste,
- - prunes - 10 pcs,
- - carrots - 1 pc.,
- - granulated garlic - 2 g.
Instructions
Step 1
You can bake a whole leg, but the ham is salted unevenly, the taste of the dish suffers from this, so it is better to use fillets for baking. Take a ham, make an incision in the pulp with a sharp knife along the bone and remove it. The bone is useful for the broth, and cut the pulp, unfold it harder, salt, sprinkle with spices - ground pepper, cumin, granulated garlic. It is granulated garlic that gives the desired piquant note, but without the aftertaste.
Step 2
Make pockets in the pulp and place the washed prunes in them. Cut the peeled, washed carrots into 4 slices and place on the meat. Roll the lamb meat tightly into a roll, salt and pepper on top, tie this beauty securely with a scourge, place on a baking sheet and place in an oven heated to 200 ° C.
Step 3
Reduce the oven temperature to 170 ° C and bake the roll for about 1.5 hours. The meat should warm up to 60 ° C. To measure the temperature inside the meat, use a thermometer with a knitting needle, if there is no such device, a reliable, time-tested method will help - pierce the pulp with a knife, light juice will stand out, therefore, the roll is ready. Do not cut it hot, put the meatloaf in a tightly closed container for 15-20 minutes, the meat will come in it, soften. Cut the finished roll into portions, place on a dish, decorate with sprigs of herbs.
