Baked Lamb Leg in a Roasting Bag
Description
Cooking a roasted leg of lamb takes a long time: first you need to marinate it, then bake it in the oven for a couple of hours, but the preparation won't cause you much trouble. Afterwards, you'll be able to fully enjoy very tasty, aromatic, and juicy meat.
Instructions
- 1
Step 1
Wash the lamb leg, dry it, and remove the membranes.
- 2
Step 2
Cut the tail fat into small cubes. If you don't have fat on hand, you can use fresh pork fat instead.
- 3
Step 3
In a bowl, mix the fat, minced garlic clove, salt, rosemary, and thyme. Then, make incisions in the meat with a knife, slightly widen them with your finger, and stuff these holes with the prepared mixture.
- 4
Step 4
In another bowl, mix a head of garlic pressed through a garlic press, black and red pepper, thyme, rosemary, salt, and vegetable oil. Rub the mixture thoroughly onto the leg, cover it with plastic wrap or foil, and refrigerate overnight or for several hours.
- 5
Step 5
Peel the potatoes and onion, cut into 4 pieces, add whole chili pepper, salt, black pepper, and vegetable oil. Mix well.
- 6
Step 6
Transfer the leg to a roasting bag, and arrange the potatoes around it. Tightly tie the bag, make several punctures on top with a toothpick, and place in a preheated oven at 200 degrees for 2 hours.
- 7
Step 7
Aromatic baked lamb leg with a delicious crust, very juicy and the meat separates easily from the bone.
- 8
Step 8
Serve the baked leg of lamb with potatoes, cut into pieces.