Oven Version of Italian Roast Leg of Lamb
by Dust in fireworks 2015
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Slice the onion and garlic, and pluck the rosemary leaves
2. Use a knife to make some small holes in the leg of the lamb
3. Insert rosemary and garlic into these small holes, and massage the leg of lamb with salt, black pepper, ground cumin, five-spice powder, cooking wine and olive oil. Spread it evenly on the leg of lamb, both front and back. on
4. I found that the baking pan I prepared before was not big enough. After tangling for a long time, I finally decided to change it to a larger one. Spread the onion on the baking pan, put the leg of lamb on the onion, and finally sprinkle with dried rosemary (or not , It feels better to sprinkle)
5.
Wrap the leg of lamb with tin foil and marinate for at least two hours. Because the weather is not very hot, and the salt is sprinkled, I leave it at room temperature. If the weather is very hot, you can put it in the refrigerator and marinate. (Need to change to a smaller container) After marinating, put it in the oven (getting busy and forgot to take photos)
The oven is preheated to 200 degrees in advance, I use the wind roast mode
6. This is a photo of roasting for an hour and a half. Take out the leg of lamb, make a few strokes on the leg of lamb with a knife, and remove the onion underneath and throw it away.
7. Cut the carrots into pieces, then add olive oil, a little salt and black pepper to mix evenly, then spread on the baking tray, put the baking tray into the oven again, this time without tin foil, bake for another 30 minutes
8. After roasting, take it out, put the foil that wrapped the leg of lamb back, let it stand for 15-20 minutes, and then you can start
9. Sliced and served on a plate, served with a mixed salad and dipping sauce, super delicious!
