The meat of lamb leg is tender, easy to digest, high protein, low fat, containing much phospholipids, less fat than both pork and beef, less cholesterol, is one of the delicacies of winter cold-proofing and warming. It's one of the best ways to protect yourself from the cold and the heat of winter.

Specifically as follows:

Cumin Lamb Shanks:

Ingredients

Cumin Ingredients, Lamb Shanks

Methods

1, Lamb Shanks evenly rubbed with salt, cracked black pepper, rosemary, cumin ingredients Thyme, pepper, and then give the leg of lamb ***, so that the marinade fully penetrate into the leg of lamb;

2, after the leg of lamb marinated, put into the oven in the middle of the upper and lower heat 200 degrees, the first 30 minutes of roasting. To put the leg of lamb on the grill like in the picture, the lower layer of the baking tray, the baking tray on the pad tinfoil to catch the oil, or the oven gets very dirty bad clean up;

3, finish.

Thai green curry roasted leg of lamb practice:

Materials

1000g leg of lamb, 10g lime leaves, 15g ginger, 2 lemon grass, 2 cloves of garlic, 50g cilantro, 2 lemons, 2 green peppercorns, 2 teaspoons of salt***10g***, 3 tablespoons of olive oil***45ml***, a can of coconut milk. **, one can of coconut milk

Practice

Preheat the oven to 170 degrees.

Tear the lime leaves into slices by hand. Cut the ginger into random large slices. Cut off the top leaves of the lemongrass and leave only the root on, pat the root of the lemongrass with a knife. Pat the garlic and mince it. Cut cilantro into pieces*** leaving a few cilantro leaves for garnish***. Slice the lime at an angle. Slice the artichokes diagonally.

Put the lime leaves, ginger, lemongrass, garlic, cilantro, lime wedges, 7g salt and 30ml olive oil into a mortar and pestle, then add half the amount of sliced artichokes and blend together to make a green curry paste***Or put all the ingredients into a food processor and whizz to combine***.

Spread the green curry sauce evenly over the lamb with your hands, then wrap the seasoned lamb in tinfoil and place in a preheated oven for 1 hour. When done, remove the lamb from the oven and reserve the remaining basting juices in the roasting pan.

Cut the lamb into 2-3 large chunks, place on the preheated grill, and grill for another 10-15 minutes. Turn the lamb frequently during grilling, and after flipping, brush any remaining barbecue juices from the grill pan over the lamb to add flavor. Allow the lamb to roast until crispy on the outside.

Pour the remaining barbecue sauce into a small saucepan. Pour in the coconut milk, stir well, season with the remaining 3g of salt, and when the sauce comes to a boil, serve on a plate.

Slice the roasted lamb into 1cm thick slices and serve on a plate with the gravy. Sprinkle the remaining slices of artichoke pepper, 15ml of olive oil and the coriander leaves over the roasted meat.

Tips

If you don't have lime leaves, you can use grated lime zest instead, simply rub the zest of the limes with a spatula and use.

How to make roasted leg of lamb:

Ingredients: leg of lamb, stew packet, barbecue powder, onion, cumin, vegetable oil, salt

1. Thaw the leg of lamb, then wash it and chop it into two sections

2. Put the leg of lamb into a pressure cooker, add cold water and stew packet, and cook it on medium heat for 20 minutes to count the time by the pot opening <

3. Cooked leg of lamb on the board, cut a few cuts, while hot, the barbecue seasoning poured on the leg of lamb, for *** about 10 minutes, so that the meat are coated with seasoning

4. onion clean, cut in a pinch of seasoning of the leg of lamb together, mix well, sprinkle once cumin, marinate for 2 to 3 hours

5. marinated leg of lamb, put into the baking dish, preheat the oven 200 degrees medium roast 15 minutes

5. Preheat the oven to 200 degrees Celsius and bake in the middle for 15 minutes! *** If you do not want onions, you can put on the grill, baking tray wrapped in tinfoil, bake in the middle layer for 15 minutes, turn on the hot air back to the circle! ***

6. Turn a side, bake for another 15 minutes and then sprinkle cumin powder, bake for another 5 minutes can be

Hand steak mutton practice:

Ingredients: lamb hind legs, onion, ginger and garlic, salt, pepper, dry chili pepper

1. Will be the natural thawing of the lamb hind legs and wash clean, cut into segments

2. Add cold water to the pot, put the leg of lamb, high heat until the water boils, skimming foam

3. Add salt, onion, ginger and garlic, pepper, dried chili pepper moderate

4. Change to low heat, slowly stewed for two hours

Yam and carrot stewed leg of lamb:

Ingredients: leg of lamb, carrots, yam, onion, ginger, salt

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1. leg of lamb naturally thawed and processed clean, chopped into large pieces

2. cool water into the pot, boil over high heat, continue to boil for 5 minutes to remove, rinse with hot water to clean the surface of the foam, drain

3. re-entered the pot, the new did not exceed the hot water, the new onion and ginger, high heat to boil. Cook the wine, turn to medium heat and simmer

4. yam and carrots, cut into large pieces. When the lamb is 7 minutes cooked, add the yam and carrot and continue to simmer over medium heat

5. Simmer until the ingredients in the pot are cooked through, season with salt. Continue to simmer on low heat for 5 minutes, turn off the fire

Stewed Lamb:

Ingredients: lamb shanks, stewed meat packets, onions, hand-rolled flour, potatoes, red and green chili peppers, Pixian bean paste

1. lamb shanks are naturally defrosted and then cut into cubes, soaked in cool water to soak out the blood water

2. pot of water boiled, put the The meat of the lamb pieces into the pot, add a spoonful of cooking wine, after browning fish out

3. Another pot with enough boiling water to boil, add the lamb pieces and stew meat package, high heat boil

4. Small fire stew for 2 hours, the meat out

5. stew at the same time, the potatoes cut the hobnail block, in the oil to fry a few sides of the yellow can be fished out

6. Onion cut, red and green peppers torn small pieces, green garlic, green pepper, green pepper, green pepper, green pepper, green pepper, green pepper and green pepper. Pepper tear small pieces, green garlic seedlings cut diagonal knife, hand-rolled powder with warm water soak

7. Take a frying pan, pot pour 3 spoons of oil, put a spoon Pixian douban

8. small fire stir fry red oil, put onion, ginger and garlic pieces, dry red pepper stir fry, add onion continue to stir fry

9. Pour in the drained lamb, add soy sauce 3 less, 2 spoons of soy sauce, 3 spoons of soy sauce, stir fry color evenly

10.

10. Add the boiled lamb soup, not over all the material, pour in the potato pieces, rock sugar, high heat boil

11. low heat and simmer for 10 minutes, put the hand-rolled powder, are soaked in the soup

12. When the hand-rolled powder becomes soft, put the red and green peppers and stir fry. Add salt, black pepper, and green garlic cloves, then remove from the pot.