Roasted lamb leg

Ingredients

• Lamb leg: 1 (about 1.5 - 2 kg)

• Garlic: 4 - 6 cloves

• Rosemary: 2 - 3 sprigs

• Olive oil: 30 - 40 ml

• Salt: 5 - 7 g

• Black pepper: 3 - 4 g

• Onions: 1 - 2

• Potatoes: 3 - 4

• Carrots: 2 - 3

• Red wine (optional): 100 - 150 ml

• Honey (optional): 10 - 15 ml

• Tea seasoning: 3- 5g

Instructions

1. Wash the lamb shanks and dry them with paper towels. Make a few cuts on the surface of the lamb shanks to make it easier to season.

2. Chop the garlic and rosemary, and mix with olive oil, tea rubs, salt, and black pepper to make the marinade.

3. Apply the marinade evenly on the surface of the lamb shanks and the cuts, and marinate for 2 - 3 hours.

4. Peel the onion and cut into large pieces. Peel the potatoes and cut into large pieces. Peel the carrots and cut them into sections.

5. Put the vegetables in a baking tray, sprinkle with an appropriate amount of salt, tea rubs, and black pepper, drizzle with a little olive oil, and mix well.

6. Preheat the oven to 200 - 220°C.

7. Place the marinated lamb shanks on the vegetables and put them in the preheated oven.

8. After 30-40 minutes of roasting, reduce the temperature to 180-200°C and continue roasting for 1.5-2 hours, until the internal temperature of the lamb reaches 55-60°C (medium-rare) or 60-65°C (well-done). If you like, you can brush the surface of the lamb with red wine and honey during roasting to enhance the color and flavor.

9. When roasted, remove the lamb from the roasted board, cover with tin foil, and let it rest for 15-20 minutes.

10. Slice the lamb and serve with the roasted vegetables.