Ingredients ?

Cao Kou

Lamb foreleg one

Ginger

Scallion

Pepper

Spice

Sand nut

Cinnamon

Chen Pei

Cumin grains

Cumin Powder

Chili Powder

Rosemary

Salt

Garlic

Soy sauce

Honey

White wine

How to Make Crispy Roasted Leg of Lamb ?

Lamb legs rinsed in warm water, cut off the front half with a knife to stay behind the meaty fan bone part (mainly the size of the oven at home to decide) scrape off the floating oil and spoils, rinsed again and on the cut on the knife to facilitate the flavor

Slice the green onions, ginger slices to be used

Lamb legs into a pressure cooker, put the ginger, green onions, garlic, white wine; peppercorns, dai ming, cao kou, garnish, cinnamon, Chenpi

Cover the pot, cook on high heat, steam and add a pressure limiter, 20 minutes off the heat add salt, cook for another 5 minutes, and then soak in the original soup for 5-8 hours

Lamb shanks removed, smeared with salt, rosemary, cumin, cumin powder

Put into a plastic bag, put into the refrigerator to marinate for about 8 hours

Marinated lamb shanks removed, smeared with Brush a baking sheet with oil and place the leg of lamb on it, preheat the oven to 250 degrees

Place the baking sheet in the oven and reduce the temperature to 220 degrees and bake for about 15 minutes

Take out the leg of lamb and top up with some more honey and cumin and paprika

Place the baking sheet in the second layer and bake for another 15 minutes

Take out the leg of lamb and sprinkle it with a little more honey and cumin

Place the baking sheet in the refrigerator and bake for another 15 minutes

Take out the leg of lamb and baste with a little more honey and cumin and paprika.

Take out and sprinkle a little cumin and chili powder to serve

Tips

1, don't blanch the leg of lamb when you roast it, it's easy to lose the original flavor.

2, the leg of lamb first boiled and then baked, tender meat, baked for a short time, will not cause the outside of the scorched inside uncooked situation?

3, add seasonings together with stewing, can remove the stink?

4, salt should be put later, the lamb will not get old?

5, soaking is for better flavor, time permitting, you can extend the soaking time?

6, into the refrigerator to refrigerate the marinade time is best in a day time, so that the baked leg of lamb taste better?

7, honey water is made with honey and water and mix well, it is best to use caramelized sugar but it is not easy to buy, one for the color and two for the baked crispy feeling?

8, put in the oven to roast, you can put directly in the middle layer of the upper fire can be roasted. The temperature should not be too low to reduce the loss of moisture in the lamb.