The lamb leg is often fried in the oven. For this, there are a number of standard manipulations, the main ones are soaking the meat in the marinade, and in fact, the frying process itself.
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You will need
-
- leg of lamb;
- greens;
- vegetable oil;
- lemon;
- garlic;
- pepper;
- salt;
- food foil;
- oven.
Instruction manual
1
Wash your lamb leg under running water, dry it with a paper towel. Carefully cut off excess fat. But do not cut the film on the meat - it must be left.
2
Make the marinade. To do this, finely chop the greens (preferably thyme and thyme, rosemary and basil, but any of your choice) and pour it with sunflower or olive oil. Rub the resulting mass so that the greens stretch. Squeeze lemon juice there. Next, add crushed garlic (it is possible, but undesirable - finely chopped garlic), coarsely ground pepper. After all components have been added, mix the mixture thoroughly.
3
Rub the meat with the marinade on all sides. Try to rub in, and not smear. Then sprinkle leg with coarse salt and rub it into the meat.
4
Wrap your leg in foil, tightly, almost hermetically pressing it to the meat from all sides. Then put the lamb leg in the refrigerator for 16-24 hours.
5
When removing meat from the refrigerator, do not remove foil from it. Leave this leg of lamb for 30 minutes to stand at room temperature.
6
Turn on the oven and preheat it to 230 degrees. Place a water pan on the lower level of the oven. On the upper baking sheet - lamb leg without foil. If the piece of meat is large, then cover it with the mutton fat previously cut off.
7
Fry lamb leg, turning over every 15 minutes. After the second overturn, lower the temperature in the oven to 180 degrees.
8
After an hour, perform the first quality control of roasting. To do this, pierce the meat with a sharp knife deep enough. Look at the color of the juice secreted and its amount. 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.
9
The total cooking time for a lamb leg is directly proportional to its mass. Fry the meat based on time: 1 kg of lamb = 1 hour + - ten minutes. When the meat is ready, remove it from the oven, wrap it again in foil and cover with a towel until it cools completely.
note
Add another 15 minutes to the meat cooking time if you have not warmed your leg to room temperature by taking it out of the refrigerator.
Useful advice
Do not discard lamb fat. You can fry vegetables and meat on it.