Oven-Baked Foil Lamb with Orange Herb Crust

Royal meat with orange flavor and herb crust! Lamb in foil in the oven is perfect for the holidays! It turns out juicy, and excess fat flows into the tray with the vegetables. Delicious!
cook time: 42h
Nora Vaughn
Oven-Baked Foil Lamb with Orange Herb Crust

Nutrition Facts (per serving)

176
Calories
16g
Fat
3g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Bulb onions 6 pc
Carrot 2 pc
Leg of lamb 4 kg

Marinade:

Water 2 l
Salt to taste
Sugar 1 tsp
Lemons 1 pc

For the crust:

Salt 0.5 tsp
Sugar 1 tsp
Dry rosemary 1 tsp
Thyme, thyme 1 tsp
Italian herbs 1 tsp
Cilantro, coriander 1 tsp
Chilli to taste

Sauce:

Chilli to taste
White wine vinegar 1 tbsp
Soy sauce 4 tbsp
Balsamic vinegar 1 tbsp
Red wine 100 ml
Oranges 250 g

Recipe instructions

Step 1

Step 1
How to bake lamb in foil? For the marinade, dilute salt and sugar in water so that the water is salty with a slight sweetness. Place the meat in water (you can first measure clean water — how much you need to cover the meat in your vessel). Add lemon juice and leftover juice to the water. Leave the meat to marinate in the refrigerator for 1-2 days.

Step 2

Step 2
Get all the other ingredients and a mortar and pestle ready (if you donʼt have it, thatʼs okay).

Step 3

Step 3
Place all the ingredients for the crust in a mortar.

Step 4

Step 4
Grind everything well. If you donʼt have a mortar, use already ground spices.

Step 5

Step 5
Peel and coarsely chop the carrots.

Step 6

Step 6
Peel and coarsely chop the onion.

Step 7

Step 7
Without peeling, cut the head of garlic in half crosswise. Place onions, carrots and garlic in a large baking tray. If desired, you can line it with foil.

Step 8

Step 8
In a bowl, combine balsamic sauce, soy sauce and wine vinegar for the dressing.

Step 9

Step 9
Remove the zest from the orange and add it to the sauce along with the chili.

Step 10

Step 10
Squeeze the orange juice there. Coarsely chop the remaining orange and add to the vegetables.

Step 11

Step 11
Mix everything well.

Step 12

Step 12
Add wine.

Step 13

Step 13
Pour the sauce into the pan.

Step 14

Step 14
Place the meat and lemons from the marinade on a baking sheet on top of the vegetables.

Step 15

Step 15
Rub the leg of lamb well with the spice mixture from the mortar.

Step 16

Step 16
Wrap the baking sheet with foil and place it in the oven. Cook for 3 hours at 170-180 degrees. Then test for readiness — if, when pierced at the joint, clear juice flows to the full depth, it means it’s ready. Before slicing, let the meat sit for 15 minutes so that the juices disperse throughout all the fibers.

Additional rubrics

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