Product: https://homtone.com/products/10-in-1-electric-pizza-oven
Ingredients:
- 1.5 lbs lamb leg steaks
- 1/4 cup olive oil: For marinating the lamb and adding moisture.
- 1 tablespoon dried oregano: For that classic Greek flavor.
- 2 cloves garlic, minced: For a rich garlic taste.
- Salt and pepper: To taste, for seasoning.
Equipment:
- Homtone pizza oven with roast function
- Enamel baking tray
- Baking dish or zip-top bag for marinating
- Tongs or oven mitts for handling hot trays
- Whisk or fork for mixing marinade
- Serving plate
Instructions:
Step 1: Prepare the Lamb
Preheat the Oven: Set your oven to the ROAST function at 400°F (200°C).
Prepare the Lamb: Pat the lamb leg steaks dry with paper towels to ensure the seasonings adhere well.
Step 2: Create the Marinade
Mix Ingredients: In a small bowl, combine the olive oil, dried oregano, minced garlic, salt, and pepper.
Taste and Adjust: Adjust the seasoning to your preference.
Step 3: Marinate the Lamb
Marinate: Place the lamb in a baking dish or a zip-top bag, pour the marinade over the lamb, and ensure it's evenly coated. Let it marinate for 2 hours at room temperature or refrigerate overnight for deeper flavor.
Step 4: Roast the Lamb
Place on Baking Tray: Arrange the marinated lamb on the enameled baking tray, fat side up.
Roast: Place the tray in the oven and roast for about 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
Step 5: Check and Serve
Check for Doneness: Use a meat thermometer to check the internal temperature of the lamb.
Rest: Once cooked, remove the lamb from the oven and let it rest for about 10 minutes before slicing to allow the juices to redistribute.
Slice and Serve: Slice the lamb into thick pieces and serve with any remaining marinade.
Tips for Roasting Lamb:
- Size Matters: Adjusting the size of the lamb ensures it fits comfortably in your oven and cooks evenly.
- Marination: Marinating the lamb helps to tenderize it and infuse it with flavor.
Rest Time: Always let roasted meats rest before serving to ensure the best texture and flavor.
- Covering: If the lamb starts to brown too quickly, you can loosely cover it with foil for the remainder of the cooking time.
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