Delicious roast lamb, to venture into the kitchen

Hello friends, lovers of good taste and rich flavors! Today I bring you a daring dish that I prepared over the weekend: roast lamb. I must admit that I had never ventured into cooking lamb, since it is a meat that commands a lot of respect, but my husband bought a small leg of lamb and I decided to try roasting it. Although I tried to get some advice from my mother, it turned out that she didn't know how to cook it either, ha ha!

So I looked for help on the internet and found several ways to roast it. I tried to follow some general indications and be a bit guided by my judgment, so here I show you this delicious roast lamb dish, I tried to do it in the simplest way so as not to spoil the meat. At home, everyone loved it, so without further ado, let me show you how I made it!

Ingredients:
2 kg of lamb legs
2 or 3 tablespoons of lard
7 cloves of garlic
vinegar
3 bay leaves
Pepper and salt

If you look closely, there are few ingredients because what really matters is the baking process itself.

The first thing we do is to season the pork leg on all sides and preheat our oven.

While it is heating, I take a mortar to crush the garlic and place it in a bowl.

In the same container where I put the garlic, I add the bay leaves and three tablespoons of vinegar, I leave it reserved until the moment of adding them to the roast.

When the oven has reached the right temperature, in my case it does not have a temperature gauge, it is a little old but it has turned out very good, I wait half an hour with the oven on medium heat. After this time I introduce the meat, trying to add water to the oven tray and about 3 tablespoons of lard so that the water does not evaporate so quickly. Once inside the oven I put the flame very low and wait 40 minutes of cooking.

After 40 minutes, take it out of the oven, leaving it closed so that it does not lose temperature and add the vinegar with the garlic and the bay leaf. Put it back in the oven and leave it for 20 minutes more, keeping the oven temperature low.

Once this time has elapsed, turn off the oven and wait one hour for the meat to cool inside the oven.

Then, the tray is removed, the meat is separated from the bone and served, remaining very tender and juicy. In my case, I accompanied it with rice congrí.

I hope you liked this way of roasting lamb. It is certainly very effective and makes a delicious roast. This dish came out exquisite, have a nice day, see you soon! 👍❤️

Here at the end I leave you my participation in the Power Up Day, being the last of this year, fulfilling my resolution to do it every month, so mission accomplished!