Roasted leg of lamb is Hulunbeier hospitality a delicacy famous dishes, was praised as "eyes have not seen its things, the flavor has been pungent". Here I share with you the practice of leg of mutton.
A roasted leg of lamb
Ingredients
Main ingredients: a leg of lamb
Seasonings: paprika, pepper, black pepper, cumin powder, cumin granules, cooking wine, salt, flour, an egg
Method
1. Leg of lamb cleaned up, in the meat of the thick place Cut a few times, to knife all the way to the bone. Then rub it with cooking wine.
2. Mix together chili powder, pepper powder, black pepper powder, cumin powder, rub evenly on the leg of lamb, marinate for 20 minutes.
3. Mix a batter with flour and egg and rub the batter evenly on the leg of lamb.
4. Baking pan lined with tinfoil, tinfoil brushed with oil, put the leg of lamb, oven 220 degrees Celsius, middle and upper layer of the baking for 25 minutes to turn over, bake for another 25 minutes, take out and sprinkle cumin particles, bake for another 5 minutes or so, wait until the cumin particles overflowing fragrance, take out and served on the table can be.
Tips
The best way to serve lamb shanks is to use a hot plate, so that even if the day is cool, the lamb shanks won't get cold quickly, and serve with lotus leaf cakes, cucumber strips, and shredded green onions.
Second, cumin flavor roasted leg of lamb
Ingredients
4 small leg of lamb (1 large leg of lamb) 3 sections of green onion 2 pieces of ginger 1 tablespoon of peppercorns (15 grams) 2 anise 1 tablespoon of cumin (15 grams) 1 tablespoon of dark soy sauce (15 ml) 2 tablespoons of honey (30 ml) water 1 tablespoon of water. (15ml)2 teaspoons (10g) salt2 teaspoons (10g) cumin2 teaspoons (10g)2 teaspoons (10g) chili powder
Directions
1) Wash the lamb shanks and put them into a pot, bring to a boil on a high heat and then skim off the froth. Add green onion, ginger, and seasoning packet (pepper, star anise, cumin), season with soy sauce and salt, cover and cook in pressure cooker for 30 minutes. If you use a regular pot, you need to cook for 1 hour.
2) Add water to the honey and mix well, line a baking sheet with tinfoil and preheat the oven at 230 degrees.
3) Remove the cooked lamb shanks to a baking dish, brush with a layer of honey water while still hot, then sprinkle a layer of cumin, and a layer of chili powder (if the lamb shanks are not salty enough, sprinkle a little salt before sprinkling the cumin). Place in the middle of the oven and bake for 10 minutes.
Three, crispy lamb leg practice
Ingredients
Ingredients main ingredients: lamb leg 1 1250 grams, ingredients: 150 grams of wet starch, seasoning: 20 grams of cooking wine, 15 grams of soy sauce, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of sugar, 20 grams of green onion, 15 grams of ginger, 3 grams of peppercorns, 2 grams of spice leaves, anise 3 grams, 300 grams of fresh broth, pepper. grams, 300 grams of fresh soup, 1 gram of pepper, 1500 grams of salad oil
Practice
1, wash the leg of lamb, cut a few knives in the thick meat.
2, put into a pot of boiling water to blanch a bit and fish out.
3, the leg of lamb in a deep dish, put cooking wine, soy sauce, refined salt, monosodium glutamate, sugar, green onion, ginger, pepper, sesame leaves, star anise, fresh broth, pepper on the drawer steamed until cooked and removed.
4, the steamed leg of lamb hanging evenly wet starch paste.
5, add salad oil in the spoon to burn 60% hot, down into the leg of lamb fried crispy fish out of the plate is complete.
Tips
Characteristics
Crisp outside and tender inside, savory flavor, crispy and tasty.
Four, Australian lamb chops with tomato braised leg of lamb
Ingredients
Australian lamb chops Ingredients: lamb chops 1 kilogram, carrots, sweet peas and potatoes appropriate amount. Ingredients A: spiced pear 50g, green onion 30g, bell pepper 30g, red bell pepper 20g, lemongrass 10g, ginger 20g, garlic 10g, cilantro 30g. Ingredients B: soy sauce 200ml, oyster sauce 50ml, fish sauce 20ml.
Directions
1, put ingredients A into a blender to beat, or use a knife to chop and mash, and then add ingredient B and stir well to make the sauce.
2. Spread the sauce evenly over the cut lamb chops, cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
3. Heat a skillet over low heat and pour in a good amount of oil, controlling the frying time to suit your taste.
4. Wash the pan and heat it up, then sauté the vegetables in butter.
5. Make the potato paste: cut the potatoes into cubes and boil them, add cream or milk and season with salt and pepper.
6. Plate: put the potato paste on the bottom, spread the vegetables and finally put the fried lamb chops on top.