1. Half a leg of lamb is dismembered into three large strips. Use salt, pepper powder, pepper, cumin powder, dried chili powder, a good cooking wine size, and marinate for 5 hours (if it can stay overnight, I will marinate for dinner ).
2. Preheat the oven to 200 degrees, put thick slices of sweet potatoes and potatoes on the baking tray, cut into large pieces of onion, garlic with skin, thyme, drizzle with a little olive oil (not too much, just a little bit), Then put the grill on the top, spread the lamb shank flat on it (forgot to take the picture for this step), and coat the lamb shank with a little oil. Then put the roast meat and the roasting pan into the oven for 45 minutes. I turned the lamb twice in the middle. Because it is not a whole leg of lamb, although it is also a large piece, it is not so thick after all, so you don't need to bake it for too long, otherwise it will be very dry. After 50 minutes, the meat was taken out and cut into smaller pieces, put in a baking tray and potatoes, wrapped in tin foil and baked for another 10 minutes (so that the meat will not be so dry, you can omit this step if you like a little dry outside) . Finally, sprinkle with mint and parsley leaves chopped into pieces to complete✅
Tips:Potatoes and sweet potatoes absorb the fat dripping from the lamb and are really delicious.
When I was roasting pumpkin, I said that garlic with skin is delicious~
If the lamb leg is smaller, it will be more delicious and delicious, of course, the time should be shorter.
