How to roast large barbecues in Western food
Prepare the ingredients, garlic peeled, pepper, I use a mix of whole color pepper, you can also use white pepper
I use 杵 and 臼, you can also do it with a garlic press. However, it is not recommended to chop the garlic cloves with a knife. The chopped garlic cloves are not easy to be precipitated and lack garlic.
Grind the pepper, if you are afraid of the estimated amount, you can first open the grinding cap, the directly ground pepper will be in the lid, and then add
Add the chopped rosemary and thyme, add the olive oil
Half a fresh lemon squeezed juice
Plus white wine mixed, the marinade is ready
Australian boneless netted leg of lamb, about 3 kg weight
Remove the outer packaging of the Australian boneless netted leg of lamb, and wipe off the excess water from the meat with kitchen paper.
Use a knife to evenly poke a few fingers on the surface of the leg
Apply the marinade to the leg of the leg by hand and use your fingers to pour the marinade into the hole
The bacon cut in half is also stuffed into the hole that has been pierced, so that during the baking process, the internal heat will also flow out of the oil, and there is a smell of smoke.
It is recommended to choose a bite of bacon, I did not buy bacon that is too fat, it is a pity
Put it in the bag after handling, add two rosemary together (no or not)
Sealed the bag for one night
The oven is preheated to 250 degrees, placed in the middle or lower layer, and baked. During the baking, the oil will continue to drip, and the oil will smoke when it is heated. Therefore, it is recommended to add a small amount of water to the baking tray, so that in the baking, it is possible to avoid too much smoke due to poor ventilation.
After baking, the internal temperature can also be tested with a probe. The temperature I tested is around 75 degrees. Do not throw the seasoning of marinated leg of lamb, add salt to the pot, boil the wine until it is thick, and use it for juice.