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.