My roasted lamb leg recipe was posted on all my social medias. But as I keep posting, it went down and I had people asking me for the link. So here is the recipe that will be permanent on the website. In can you can not find it again, you can just type “Roasted lamb Sinabafood” and it will pop up.
I love making this recipe and this is my go to recipe for any celebration. During parties, I like to do most of everything in the oven so I do not constantly have to check for something on the stove. Plus by roasting it in the oven most of the fat come out. The fat content of lamb usually ranges from 17 to 21% and it is mainly composed of saturated and mono insaturated fats. Lamb is a good Source of Iron and it is naturally rich in protein which helps muscle growth and support muscle mass. As a red meat, lamb inherently has a lot more iron than other protein sources like chicken. I prefer Lamb because of the taste.
My express method when I do not marinate it way in advance is to use a skewer to make little holes on the meat to faster incorporate the flavors. Do not use a knife to make big holes otherwise all the meat juice will drain out and you will end up with dry meat, not moist at all.
If you do not have a skewer, use a fork. It will not go as deep as a the skewers but it will work too.
Roasted Lamb Leg
Ingredients
- 5 lbs Lamb leg
- 1 Red bell pepper
- 1 Orange bell pepper
- 1 Onion
- 1 inch Ginger
- 1/2 Garlic Bulb
- 1/4 Parsley bunch or 1 handful
- 2 tbsp Olive Oil
- 2 tbsp Vinegar
- 1 tbsp Salt or more according to your taste
- 2 tbsp Black Pepper
Instructions
- Ground all ingredients in a blender, except the lamb to make a paste.
- Preheat your oven oven at 380 F.
- With a skewer make holes in the lamb. This will allow your paste to enter faster in the meat.
- Marinate the meat and let it rest for 30 minutes at least (can marinate overnight in the refrigerator).
- Cook for 2 hours in the oven.
- Every 30 mins add another layer of the mixture and turn for extra crisp and flavor.
- Bon appétit!
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