IngredientsRecipesCalorie: 5941 (kcal)
Main Ingredients Leg of Lamb 2600g Potato 1500g
Methods/Steps
1 Clean the leg of lamb in warm water and poke a number of small holes on the front and back sides with a sharp knife.
2Sprinkle both sides evenly with pepper salt.
3Gently knead it to get the pepper salt in; this is done to make it more flavorful, as the leg of lamb is larger.
4Seal the bag, put it in the refrigerator and marinate it for 1 - 2 days and nights.
5Take out the marinated leg of lamb and place it in a baking dish; insert a dozen or so slices of garlic into the front at random with the help of a sharp knife.
6. Sprinkle some spice powder on the reverse side, that is, some spice aggregates you can buy on the street (containing star anise, pepper, cinnamon, cumin, fennel, aniseed, peppercorns, cloves, cardamom, dried ginger, strawberries, rosemary, thyme and so on), there are no strict rules; and fill with boiling water of about 400 ml.
7. Into the middle of the oven at 160 degrees Celsius to bake for 45 minutes, then take out the effluent water Pour off.
8. Slice one tomato and arrange it on top of the leg of lamb, then fill it with about 300ml of boiling water; and put the potatoes into a roasting pan by peeling them, cutting them into boats and sprinkling them with a bit of salt and ground spices. Bake with the lamb shanks in the middle of a 160 degree oven for a further 45 minutes.
9. Remove from the baking tray after 45 minutes.
10. Turn the leg of lamb upside down, sprinkle some spice powder on the front side of the leg of lamb, put the potatoes on one side; and cut the carrots, onions, apples, eggplants and other vegetables into large pieces, mix them with oil and salt and put them on the other side of the baking dish, and then bake in the middle of the oven at 160 degrees Celsius for another 45 minutes.
11. 45 minutes after the roasting pan out, pour out the roasted meat juice, later to use this original sauce to simmer the sauce;
12. In the leg of lamb on some fresh rosemary (rosemary is most adapted to lamb), into the oven in the middle of the upper layer of the roast for 15 minutes, but this time, the oven temperature should be adjusted up to 220 degrees, in order to do so for the color, to get a charred and crispy beautiful shell. Tantalize your endless appetite.
13. To this baking all finished, look at the case of beautiful color lamb leg vegetables and potatoes, pride, excitement, joy suddenly rise!
14. Boil sauce: synchronized with 12, this is 11 pour out of the barbecue sauce.
Roasted leg of lamb recipe
Add the right amount of water, soy sauce, sugar, flour or cornstarch and butter, according to taste with salt and pepper boiled into a thin sauce.
15. Pour the simmering sauce into a bowl and sprinkle some green garlic or scallions on top. Note: Western food is usually topped with sauce, so this process can not be omitted.
Note
Marinate a day or two in advance for better flavor.
Blood and sewage must be removed when you start grilling.
First low-temperature baking, such as time is not wide you can increase the oven temperature to 175 degrees to reduce the baking time.
Want to color, the last 15 minutes to raise the oven temperature to 220 degrees.
Rosemary adapted to red meat, dry and fresh can be.
The sauce is indispensable according to the custom of Western cuisine.
Through the roast leg of lamb marinade method is how to understand, we usually want to make their own roast leg of lamb in life, must be in accordance with the above method of marinade, only marinated in order to bake the leg of lamb more flavorful, but in the process of marinating the leg of lamb must master the marinade time, time is too long will also make it change the flavor.