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Lamb in foil in the oven
12 servings1 days 18 hours
Onions - 6 pcs., Carrots - 2 pcs., Lamb leg - 4 kg, Water - 2 l, Salt - to taste, Sugar - 1 tea, Lemons - 1 pc., Salt - 0.5 tea, Sugar - 1 tea, Rosemary dry - 1 tea, Thyme, thyme - 1 tea, Italian herbs - 1 tea, Kinza, coriander - 1 teaspoon, chili pepper - to taste, chili pepper - to taste, Wine vinegar white - 1 tbsp, Soy sauce - 4 tbsp, Balsamic vinegar - 1 tbsp, Wine red - 100 ml, Oranges - 250 gr
How to bake lamb in foil? For the marinade, dilute the salt and sugar in the water so that the water is salty with a little sweetness. Put the meat in the water (you can measure the pre-clean water - how much you need to cover the meat in your dish). Add the lemon in the form of juice and residue to the water after squeezing out the juice. Leave the meat to marinate in the fridge for 1-2 days. 
Prepare all other ingredients and a mortar with a pestle (if not, it's okay). 
Put all the crust products in the mortar. 
Grind everything well. If you don't have a mortar - take already ground spices. 
Peel and roughly chop the carrots. 
Peel and roughly chop the onions. 
Cut the garlic head in half without peeling. Fold the onions, carrots and garlic into a large baking sheet. If desired, it can be lined with foil. 
In a bowl, mix the balsamic sauce, soy sauce and wine vinegar for the sauce. 
Remove the zest from the orange and add to the sauce with the chilli. 
Squeeze the juice of the orange there. Roughly chop the remains of the orange and put it to the vegetables. 
Mix everything well. 
Add the wine. 
Pour the sauce into a baking sheet. 
Put the meat and marinade lemons on a baking sheet over the vegetables. 
Rub the lamb leg well with a mixture of spice from the mortar. 
Wrap the baking sheet with foil and place it in the oven. Cook for 3 hours at 170-180 degrees. Then try on readiness - if when piercing at the joint to the full depth there is transparent juice - then it is ready. Allow the meat to stand for about 15 minutes before cutting to spread the juices across all the fibres. 