Baked lamb in the oven

Step-by-step recipe

Step 1:

Prepare the leg of lamb: carefully separate the meat into pieces, removing excess fat and films.

Step 2:

Make small punctures with a knife all over the surface of the meat - this will help the marinade penetrate better.

Step 3:

Place foil on a baking sheet and place the prepared leg on it.

Step 4:

Rub the meat with the spice mixture, distributing it evenly over the entire surface, paying special attention to the punctures.

Step 5:

Add crushed garlic and olive or vegetable oil, rubbing them into the meat.

Step 6:

Wrap the lamb in foil, sealing the edges tightly to retain the juices.

Step 7:

Preheat the oven to 180°C and place the baking tray with the meat on the middle shelf.

Step 8:

Bake for 2 hours, then carefully open the foil and bake for another 30 minutes for golden brown.

Step 9:

Check for doneness: the meat should be easily pierced with a knife and the juice should be clear.

Step 10:

Let rest for 15 minutes before slicing to allow the juices to distribute evenly, cut into portions and serve.

Cooking tips

Use fresh leg of lamb for maximum juiciness and flavor.

For a deeper flavor, add dried thyme or mint to the spices.

Use a meat thermometer: doneness is reached at 165°F (75°C) internally.

For a crispy crust, brush the meat with oil 10 minutes before the end of baking.

Serve with roasted vegetables or mashed potatoes for the ultimate indulgence.

This lamb recipe is perfect for those who appreciate tender, flavorful meat. Follow these steps and you'll create a succulent lamb that will be the star of any dinner. Remember: precise timing and temperature are the keys to success!