French Garlic Roasted Lamb Legs

Maybe you have a lot of friends, but it is impossible for you to be with them every day. Even if you are together every day, you definitely won’t be able to cook for yourself when you are young. So, in order to survive better, I will teach you how to make French garlic roasted lamb legs.

1. Wash the lamb legs, wipe dry, and use a steel needle to poke thousands of holes in the lamb legs to make them more flavorful. For the sake of easy distinction, I call the outer side of the lamb leg side A and the inner side side B.

2.121 Apply cognac evenly on the surface of the lamb leg

3.212 Cut off the fat

4.1 Chop the thyme leaves and rub them all over the lamb shanks

5.2 Apply salt powder evenly, then pepper powder

6.1 Prepare 40 cloves of garlic, keep the garlic skin, wash and dry them, pour in a little olive oil and mix well. (Maybe some students think that garlic is too much and too wasteful. In fact, after baking, garlic absorbs the essence of mutton fat, and it tastes great when used to spread on bread. And about 20 cloves of garlic are also used when making the sauce at the end. Before baking, you must use a brush to brush off the thyme and pepper on the surface of the lamb leg, because during the baking process, these surface things are easy to burn and affect the taste of the finished product. Many people tend to ignore this step.)

7.2 Hang the lamb leg and place it in a cool and ventilated place for 24 hours to dry out the moisture on the skin and make the skin on the outside of the lamb leg crispy.

8. Put the garlic on the bottom, around and on the surface of the lamb leg. Set the oven temperature to 180 degrees, middle fire, and start baking. Use a brush to brush the roasted lamb fat on the surface of the leg each time you turn it over. This will make the taste better.

9. Bake A first. This is what it looks like after 30 minutes of baking.

10. Take out and turn over, roast side B, and place garlic around and on the top and bottom as usual.

11. The picture shows what it looks like after being baked for 60 minutes. When pierced with a steel needle, the blood is dark red and turbid. It is very necessary to pierce the lamb leg at this time, which can help distinguish the color of the juice of the roasted lamb leg.

12. After roasting the lamb leg for 90 minutes, it is now time to roast side B. Pick out 20 cloves of garlic and let them cool for later use. Take a few sprigs of thyme, add a little salt and mash into a paste

13. Add half a tablespoon of olive oil per person according to the number of people, and mash into a paste

14. Peel the roasted garlic and add it to the mortar and continue pounding.

15. Filter the mashed garlic and vanilla paste and press it lightly with a spoon to separate the vanilla residue and the oil paste.

16. The garlic paste under the strainer should be hung into the oil paste, stir the oil paste evenly, and add salt and pepper as appropriate

17. After the lamb legs have been roasted for 120 minutes, and the A and B sides have been roasted for 60 minutes each, pour the vanilla residue on the inside and outside of the lamb legs twice, spread it evenly, and tilt the baking tray to spread the lamb fat on the surface of the lamb legs.

18. Adjust the oven temperature to 200 degrees and bake for 20 to 30 minutes until the surface is golden brown and burnt. The lamb leg is 70% cooked.

Many housewives worry about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned French garlic roasted lamb leg on the table!