Roast Lamb
French-style roasted lamb leg, made with yearling lamb that is marinated prior to roasting. It has a light, fresh flavor with no strong mutton gaminess or greasiness, and is served with sauerkraut, diced beetroot, and tomato slices.
Ingredients
Boneless leg of lamb (from a year-old lamb, with the white membrane removed)
2 kg
Onion (peeled and sliced)
200 g
Celery (de-stringed, washed, and sliced)
150 g
Carrot (peeled and sliced)
200 g
Salad oil (poured over the lamb)
50 g
Garlic slices (inserted into the lamb)
50 g
Sauerkraut (side dish)
250 g
Diced beetroot (side dish)
250 g
Tomato (sliced, originally misspelled as 西红市 in the source)
250 g
Bay leaves
3 slices
Lettuce leaves (for garnishing the plate edge)
150 g
Peppercorns
5 g
Refined salt
to taste
White vinegar (poured over the lamb)
to taste
Instructions
1
Marinate the Lamb
Remove the white membrane from the lamb, wash it thoroughly, rub with refined salt evenly, then pour a small amount of white vinegar over it.
2
Marinate and Season
Peel the carrots and onions, de-string the celery, wash all prepared vegetables, and slice them. Place the sliced vegetables, bay leaves, and peppercorns on top of the lamb, insert the garlic slices into the lamb, then marinate for 2 hours. After marinating, place the lamb in a roasting pan, pour salad oil over it, and put it into the oven.
3
Roast
Turn the lamb regularly while roasting. After 30 minutes of roasting, add 400 ml of water to the roasting pan. Continue roasting for about 1.5 hours until all sides of the lamb are golden brown. Prick the lamb with a fork; if the lamb juice runs clear, the meat is fully cooked. Remove the lamb from the oven and let it cool.
4
Slice and Serve
Cut the roasted lamb into 70 slices. This yields 10 servings, with 7 slices per serving, approximately 125g per serving. When serving, arrange sauerkraut, diced beetroot, and tomato slices around the lamb slices, and line the edge of the plate with lettuce leaves to finish.
