Easter复活节Christmas圣诞American美式
Garlic Rosemary Leg of Lamb蒜香迷迭香烤羊腿
A 8-serving recipe with a 140-minute beginner workflow, exact seasoning and visible checkpoints.羊腿配蒜、迷迭香和柠檬烘烤，香草衬出肉香，静置后再切片。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Use a 5-lb / 2.3-kg bone-in leg of lamb; pat dry. Cut 6 garlic cloves into slivers. Strip leaves from 3 rosemary sprigs and chop. Zest 1 lemon. Measure 3 tbsp oil, 1 tbsp fine salt and 1 tsp black pepper. Have a roasting pan with rack, foil and a food thermometer.用2.3公斤带骨羊腿，擦干。6瓣蒜切小条。3枝迷迭香摘叶切碎。擦1个柠檬皮。量3大匙油、1大匙细盐、1小匙黑胡椒。备带架烤盘、锡纸、食品温度计。
Written for 8 servings · cooking more? Use batches按 8 人份写 · 加量请分批按 8 人份寫 · 加量請分批Para 8 porciones · si haces más, por tandas8인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 8 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方8人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Lamb羊肉5 lb磅
- Garlic大蒜6 cloves瓣
- Rosemary迷迭香3 sprigs枝
- Lemon柠檬1
- Olive oil橄榄油3 tbsp大勺
- Fine salt细盐1 tbsp大勺
- Black pepper黑胡椒1 tsp小勺
Method做法
Set a rack in the middle of the oven and preheat to 425°F (220°C).
烤架放到烤箱中层，预热到425°F (220°C)。
The preheat light or signal confirms it hit the set temperature.预热指示灯或提示音确认温度已达标。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
With a small knife, poke 2-cm slits all over the lamb and push a sliver of garlic into each one.
用小刀在羊腿上扎出2厘米的口子，每个口子里塞一条蒜。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands for 20 seconds after handling raw lamb.碰生羊肉后洗手20秒。
Rub the lamb all over with the oil, rosemary, lemon zest, salt, and pepper, then set it on the rack.
把油、迷迭香、柠檬皮、盐和胡椒抹遍羊腿，然后放到烤架上。
The surface is evenly coated.表面抹匀。
Common mistake & quick fix容易错在哪，怎么补救
Pat any loose herbs back onto the meat.掉落的香草按回肉上。
Roast the lamb to brown the outside.
把羊腿放进烤箱，烤到表面上了色。
The surface is sizzling and starting to brown.表面滋滋作响开始上色。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Turn the oven down to 350°F (175°C) and keep roasting, starting to check the temperature at 50 minutes.
烤箱降到350°F (175°C)继续烤，从50分钟开始测温。
The thickest center reads 145°F (63°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达145°F (63°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Tent the lamb with foil and let it rest, then slice it thin.
羊腿上盖锡纸静置，再切成薄片。
Juices have settled and slices hold their shape when cut.汁水回流，切开能保持形状。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Divide the lamb among 8 bowls and serve.
把羊肉分到8只碗里上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Lamb羊肉Rich, slightly gamy; pairs with rosemary, garlic, cumin. Trim thick fat caps.味浓略膻，配迷迭香、蒜、孜然最好。厚脂肪可修掉。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Rosemary迷迭香Woody, piney; holds up to long roasting. Strip leaves and chop fine.木质松香，耐久烤。撸下叶子剁细。
Lemon柠檬Brightens any dish; acid balances richness. Heavy, thin-skinned lemons are juiciest.提亮整道菜，酸能解腻。选沉、皮薄的汁多。
Olive oil橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
- Black pepper黑胡椒
Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Roasting pan with rack, foil, food thermometer, carving knife, oven mitts带架烤盘、锡纸、食品温度计、切肉刀、隔热手套
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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