Lamb baked in English

700 g Boneless lamb (back legs)

40 g vegetable oil

1-2 cloves of garlic

salt

Vegetable filling:

50 g celery

50 g parsley

50 g carrots

50 g onions

30 g vegetable oil

10 g sugar

5 allspice pepper

1 bay leaves

Mutton wash, remove the film and excess fat.

Prepare the filling of vegetables: wash them, peel and cut into thin circles, drizzle with oil, sprinkle with sugar and gingerbread spices, knead by hand to release the juice.

Lamb cooked vegetable seasoning rub, to impose it and put into the refrigerator for a few hours.

Remove meat with all the vegetables and seasonings, rub with garlic, mashed with salt, to give a good shape to tie a piece of meat scalded twine, just quickly fry on all sides in the very hot oil, then put on a large baking sheet.

Drizzle fat piece of meat left after roasting, place in preheated oven, cook at medium temperature so that stood out when piercing sochok red and the meat inside was pink for about an hour, periodically watered stand out Socko.

Then get the meat, cut into slices, put them on a platter.

In the remaining sauce after cooking pour 2 tablespoons water before serving lamb baked in English, poured the sauce.