Basil Vegetable Roast Lamb Leg

Everyone wants to have a stable job, a good income, and finally a happy family. Such a life would be perfect. But at the same time as being perfect, you need to have a healthy body to enjoy it. For the sake of your health, please cook and eat at home more often. If you don’t know how, please follow me to learn how to make roasted lamb legs with basil and vegetables.

1. Remove the bones from the lamb leg and slice it into two pieces from the middle (to make the meat thinner, easier to cook and more flavorful), soak it in clean water for a while, then wash it twice, squeeze out the water, wipe the water off the meat with kitchen paper, and poke some holes in the meat with a sharp knife.

2. Slice the garlic and onion, mix with ginger slices (except basil leaves) and other seasonings and apply them on both sides of the mutton. Massage with your hands for a while to let the meat absorb the flavor. Marinate for half a day (it is best to marinate for a while longer).

3. Wash the celery and cut it into pieces of suitable length; cut the carrots into strips of the same length as the celery.

4. Flatten the marinated mutton, put some carrot shreds and celery on it, and tie it tightly with thread.

5. Preheat the oven to 200 degrees for 5 minutes, put basil leaves on the top and bottom of the lamb rolls and place them on a baking tray, pour the marinade on the lamb, put it in the oven at 200 degrees for 40 minutes, take out the baking tray, brush the sauce on the meat again, adjust the temperature to 220 degrees, bake for another 10 minutes, turn it over and continue baking for another 10 minutes until it is colored, then take it out, slice it and dip it in the sauce

Thank you for reading this article and learning how to make roasted lamb legs with basil and vegetables. Sharing delicious food with everyone is my greatest joy.