Leg of lamb, carrots, cauliflower

Potatoes, green peppers

-Accessories-

Rosemary, black pepper, salt

Garlic, honey water

1. First, prepare the marinade part of roast lamb leg, select a few rosemary, chop them up, and cut garlic into thick slices.

2. Prepare a leg of lamb, wipe the surface clean, try not to have moisture, stab several holes with a knife, and stuff thick garlic slices into the holes.

3. You can cut more knives in the fat part and drain more oil.

4. Sprinkle rosemary, salt, cumin powder, black pepper and Chili powder on both sides of the leg of lamb for pickling.

5. After massage evenly, wrap it with plastic wrap, squeeze out the air, and then put it in the refrigerator for the night.

6. Prepare some vegetables you like in a baking tray, drizzle with olive oil, and season with salt and black pepper.

7. Put the baking net on the vegetables, then put the leg of lamb, preheat the oven in advance, 150 degrees1.5h..

It takes about half an hour/1 hour to brush some honey water.

8. Put it in a 220-degree oven for 20 minutes.

9. Vegetables must not be roasted at different times. Broccoli, carrots and potatoes take 20-25 minutes and 60 minutes respectively. After baking, the oil is particularly fragrant, so be sure to stay.

10. Let the roast leg of lamb stand for a while, then slice it and put it on a plate. Finally, pour oil and sauce, and it's finished.

This dish is not difficult, the operation time is not long, but the cooking and waiting time will be a little longer.

The fat part of mutton is particularly fragrant, and the crispy taste is increased after being brushed with honey water. After a long period of pickling, mutton is also very tasty, so you can add more spice when you cook it yourself.