Crispy Roast Leg of Lamb

Name: Crispy Roast Leg of Lamb
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g leg of lamb; 1 carrot; 1 piece potato; 2 tablets ginger; 10ml Vegetable oil; 2g Rosemary; 20g Cumin; 2g black pepper powder; 4g salt; 3 pcs Small onions

by Kitchen love

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Roast leg of lamb, a thicker meat ingredient, needs to be both tasty and crispy and tender and juicy.
First of all, how to make lamb leg more delicious, which requires a long time of marinating. I marinate overnight for more than 16 hours or longer. Only time can give the food a good taste.
The second is roasting. Don't put the leg of lamb directly into the oven to roast, it will be quite dry and hard! So, I have two steps for the roasting part. The first is to wrap the tin foil and roast it to avoid excessive moisture evaporation. Then grill it on the net to make the skin of the lamb leg crispy and tender.

Crispy Roast Leg of Lamb

1. Clean the legs, and then poke holes in the thicker areas with a loose needle

2. Sprinkle salt and black pepper on the leg of lamb and knead until the salt dissolves

3. Cut the leg of lamb diagonally for a few times, then mash the ginger and a small head of onion into a puree, and smear the whole leg of lamb, even in the gap

4. Sprinkle with cumin powder and chopped rosemary

5. The leg of lamb with the marinade should be fully kneaded for a while, so that the marinade tastes better into the fiber of the meat

6. Wrap the leg of lamb with plastic wrap and marinate in the refrigerator for more than 12 hours (or longer, within 24 hours)

7. The marinated leg of lamb removes the plastic wrap and wraps it in tin foil

8. Preheat the oven to 200 degrees 20 minutes in advance, then put the baking tray on the grilling net, put it on the third layer of the oven, and bake the upper and lower tubes for 40 minutes

9. Toss carrots, potatoes, and onions with vegetable oil, salt, and cumin, and put them in a baking dish

10. After roasting for 40 minutes, take out the leg of lamb, lift off the tin foil, put it directly on the grilling net, and place it on the third layer of the oven. Put the roasting pan with vegetables on the second layer of the oven, and bake for another 30 minutes at 200 degrees. .

Tips:
1. 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 the tin foil and roast it first to avoid excessive moisture loss, so don't omit it. If the lamb shank is very dry after removing the tin foil, you can brush an appropriate amount of vegetable oil
3. Put the vegetables under the leg of lamb and roast, so that the dripping oil from the leg of lamb can drip on the vegetables, and the dishes are very flavorful.
This recipe uses the Midea Smart Pinshang built-in oven, the model is ET1065PS-21SE, with a large capacity of 65L. Please adjust the baking time appropriately according to the power and temperature difference of your own oven.