How to roast leg of lamb with charcoal fire?

Materials?

Sheep forelegs

butter

Onion ginger

black pepper

dill

Fennel seed

mashed garlic

lemon

olive oil

chilli powder

ketchup

Additional dishes outside the main course

salt

How to roast leg of lamb with charcoal?

Punch a hole in the leg of lamb with a stick to facilitate the taste. In order to facilitate handling, the lower leg is removed along the seam. Cut the leg of lamb into squares and make a cut. Cook the leg of lamb with ginger, garlic, pepper and cinnamon, turn off the fire after boiling for 25 minutes, and soak the leg of lamb directly in the marinade for 8~ 10 hour.

Chili powder, salt, cumin, fennel seed, clove, black pepper, flute and thyme are ground into powder with a mortar, the peel of lemon is scraped and chopped, one end of garlic is chopped, tomato sauce and olive oil are added to lemon juice, mixed with leg of lamb, pickled with plastic wrap and refrigerated overnight.

Side dishes, potatoes, sweet potatoes, carrots and tomatoes?

Bacon, onion, celery, lemon, salt, black pepper and butter are put together in the baking tray.

In order to roast leg of lamb, I dug a hole in the garden first ~

Put some wood on a charcoal fire to enhance the smell of smoke, and you can make good charcoal.

Slow baking 10 minutes or so, the skin began to turn golden. Brush the remaining pickling juice and butter at the edge.

Finally, brush with garlic paste.

The leg of roast lamb was taken off the grill and put on a baking tray covered with vegetables. Wrap it in tin foil and punch a few holes.

The baking tray is heated directly on the charcoal fire ~

Bake for 20 minutes and you can serve.

Mutton is full and juicy, and it is tender on the outside.

Roasted side dishes with mutton ~

skill