Leg of lamb baked in the oven
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A recipe for roasting a leg of lamb in a large piece, an excellent hot dish for the holiday table of Urzam Bayram.
This oven-baked leg of lamb recipe is ideal for those who are trying to bake this cut for the first time in their life. Because this, one might say, is the easiest method for absolutely inexperienced cooks. Well, or for the sophisticated ones who are suddenly too lazy to bother with all sorts of marinating, stuffing and stuffing, but want to make something tasty with a minimum of effort.
We will need a leg of lamb (thigh), olive oil (a couple of tablespoons), coarse salt (1 heaped teaspoon per 1 kg of lamb), pepper and herbs to taste. I really like thyme with lamb. I’ll say right away that if you like the smell of lamb, then there should be little seasoning; if, on the contrary, you need to eliminate this smell, do not skimp on them. When roasting for a long time, it makes sense to pour a couple more spoons of wine over the meat, but more on that in the explanation of temperature conditions.
Ингредиенты
Lamb thigh - 2 kg
Olive oil - 2 tbsp.
Coarse salt - 2 tsp.
Thyme - 1 tsp.
Ground black pepper - a couple of pinches
Рецепт
1. The oven is set to preheat to 230 C. Remove the outer film and fat from the lamb if you don’t like it. If you are going to eat lamb cold, then the fat should be removed, even if you love it in principle.
2. Coat the surface of the lamb with a couple of tablespoons of olive oil.
3. Rub the lamb with salt, sprinkle pepper and herbs on all sides.
4. Place the lamb in the oven (I usually do this in a tray or bowl like this to make it easier to collect the juice). Keep at a temperature of 230 C at an average level for 15 minutes. Reduce the temperature to 180 C. Further time is calculated based on the weight of the meat and the desired degree of doneness. In this case, it is assumed, by the way, that initially the lamb was not from the refrigerator, but was at room temperature. 20 minutes per 1 kg of weight - and you will get the same result as you see in the photo - pink lamb, even a little bloody. 40 minutes per 1 kg of weight - the lamb will be completely cooked. When roasting for a long time, the lamb is poured with wine and the meat juice that has drained from it once every half hour. Whatever degree of roasting you choose, after finishing the heat treatment, the meat should be allowed to rest for 10-15 minutes. Now the leg of lamb baked in the oven can be served.
5. Why is the lamb turned pinkish? Look at the second photo, the one that appears in the preview. It is this degree of doneness that you see in the top frame that, after a few hours, produces perfect cold lamb - a common dish throughout Anglo-Saxon cuisine. If you make cold lamb from fully baked lamb, it will be a bit dry. Well, this is all for everyone.