The Australian lamb is recognized worldwide for high quality, the meat is tender and tasty, perfect for any preparation.
Due to the excellent quality of meat, the Australian lamb does not need a lot of spices to prepare.
The Australian lamb steak baked in red wine sauce, with spicy and crispy crust surprises with a juicy and incredible flavor. Because it is baked on low heat for a few hours, the meat retains all the juices inside and it actually melts in your mouth ... incredibly tasty, a real feast for a day of celebration!
- 1 Australian lamb leg (you can use another type of lamb)
-some pink potatoes
-1 glass of dry red wine
-some cherry tomatoes for decoration
Wash the meat and dry it. Slash it from place to place. Fill the notches with slices of garlic and pepper slices.
Sprinkle salt, ground colorful pepper, oregano and rosemary.
Smear the meat, so as to impregnate well with spices.
Grease a tray with a little olive oil, add a glass of red wine, and put the meat in the middle of the tray.
Cover the tray with aluminum foil and let it in the oven for one hour at 180 degrees.
Remove the foil; add the potatoes cut thin slices around the meat. Put the leg again in the oven at 160 degrees for another 40 minutes, until the meat gets nicely browned.
The lamb crust should be crispy and well browned and the potatoes well done. After you remove the tray from the oven, let it stew for a few minutes before cutting.
Arrange the meat and potatoes on a platter and decorate with parsley and cherry tomatoes.
Slice the meat and serve with sauce from pan.
Very juicy and flavorful, melts in your mouth...
Enjoy your meal!