Lamb roast in an oven bag

Name: Lamb roast in an oven bag
Ingredients: 2 kg lamb (ribs and leg); 6 garlic cloves; 50 ml oil; 20 g lamb seasoning

Meat - Lamb roast in an oven bag by Savina L. - Recipia

For this lamb roast in an oven bag, the ribs and leg cook in the oven for three hours, until the meat comes easily off the bone. Garlic and spices brown the surface, and the meat juices collect in the dish, ready to pour over a side. I serve it with rice, vegetables and mushrooms. Preparation: 20 minutes. Cooking: 180 minutes. Resting: 8 hours. Total time: 11 hours and 20 minutes. Serves: 8. Approximately 550 kcal and 42 g protein per serving.

Ingredients

2 kg lamb (ribs and leg)
6 garlic cloves
50 ml oil
20 g lamb seasoning

Preparation

1. Pat the lamb dry with paper towels. Make small slits in the meat and tuck the 6 peeled garlic cloves into them. 2. Rub the meat all over with 50 ml of oil, then coat it with 20 g of lamb seasoning. 3. Put the meat in an oven bag, tie the ends and leave it in the fridge overnight, about 8 hours. 4. Place the bag in an ovenproof dish and make a few holes in the top with a skewer. Bake at 160°C for 3 hours, until the meat is tender and comes easily off the bone.

Notes

Choose ribs and leg pieces of similar thickness; a large piece of leg takes longer to soften than short ribs. If the leg is whole, ask the butcher to cut it into portions, and make sure the bag fits comfortably in the dish. Check the bag packaging: it must be suitable for the oven. Thin pieces may be ready before thick ones, so check them as the end of the three hours approaches. The easiest thing is to shorten the chilling time; get the roast ready the day before and keep it covered in the fridge. As with a Sunday roast, let the meat rest for 10 minutes after it comes out of the oven before cutting it; it portions more neatly. Serve a green salad with vinegar alongside, especially if you have lots of ribs. Leftovers keep in a sealed container in the fridge for up to 3 days; remove the meat from the bone before refrigerating it.