Ingredients: leg of lamb, eggs, cumin powder, salt, pepper powder, pepper powder, cooking oil, flour, sesame sauce and tofu.

Exercise:

1, a whole leg of lamb, cut with a knife and marinated with salt, pepper, pepper powder and cumin powder all day.

2. Pour 3 eggs, flour, cooking oil and prepared batter on the leg of lamb.

3, the oven is 200 degrees, 2 hours, and the leg of lamb with crispy skin and rich flavor is baked! ! !

4. Mix the juice with sesame sauce, bean curd and sesame oil, which is memorable! !

Crispy roast lamb leg

Material: one front leg of sheep.

Seasoning: ginger, onion, pepper, aniseed, tsaoko, Amomum villosum, cinnamon, dried tangerine peel, cumin granules, cumin powder, chilli powder and cumin powder.

Incense, salt, garlic, soy sauce, honey, white wine.

Practice: 1, wash the leg of lamb with warm water, and cut off the front part of the fan bone with a knife (mainly the size of the oven at home)

Scrape off the oil slick and stolen goods, rinse them again, and cut a flower knife on the table to facilitate the taste;

2. Cut the onion into sections and slice the ginger for later use;

3. Put the leg of lamb in a pressure cooker and add ginger, onion, garlic and white wine; Zanthoxylum bungeanum, aniseed, Amomum villosum, cinnamon,

Chenpi;

"Roast leg of lamb" with Mediterranean and Turkish flavors.

Raw material allocation sheet; 500g of leg of lamb, 5g of chili powder, 3g of chili powder, 5g of cumin powder 1 g, 5g of salt and 20g of garlic.

20g butter, 50g onion, 25ml red wine, fragrant leaves 1 slice, 5g lemon juice, 2g curry powder and tomato sauce.

10g, condensed milk 10g, ghee 25g, salt 3g and a little black pepper;

80 grams of carrots and 80 grams of potatoes.

Production method; 1, first cut garlic into minced garlic for later use, and put the butter block into a bowl;

2. Use the thawing block in the microwave oven to take out the butter for a few seconds. It can't be too long, it needs to melt a little.

Butter explodes easily if it is kept for a long time. At that time, cleaning the microwave oven will not be cost-effective. Put garlic in the melted yellow.

Mix evenly in oil;

3. Add cumin powder, Chili powder and salt into butter and mix well;

4. After the butter sauce is stirred evenly, cut a few knives on the thick part of the mutton with a knife to taste it;

5. Spoon the butter sauce on the mutton and spread it evenly on both sides of the mutton by hand;

6. Cover the mutton coated with marinade with plastic wrap and put it in the refrigerator for several hours.

7. In a plate for oil and soup, add onions and fragrant leaves, and pour in red wine;

8. Inject a proper amount of water, which is more than half of the plate.

9. Cut carrots and potatoes into 2 cm square dices, string them together with a drill, and put the remaining scraps into seasoning water.

A baking tray for collecting grease;

10, put the baking tray with seasoning water at the bottom of the oven, preheat the oven to 220 degrees, and take out the leg of lamb marinated for 4 hours.

Put it on the grill and let it stand at a constant temperature for 30 minutes. When the marinade melts slightly, put the vegetable skewers and the remaining potatoes on it.

1 1. Put the grill in the middle of the oven, bake at 2 10 for 50 minutes, and then serve with vegetable skewers.

Put half a baked potato chip at the bottom of the plate;

12, take out the baking tray for soup in the oven, pour the soup into the pot, and add ketchup, condensed milk and curry powder.

Season with black pepper and salt, simmer butter crisp with warm water and pour into the pot. When it thickens, add a few drops of lemon juice.

Serve as a dipping sauce for barbecue and vegetables with roast leg of lamb. At this point, the operation is complete.

The characteristics of this barbecue; Bright color, golden red skin, rich aroma, tender and smooth meat, salty and slightly spicy, and delicious.

Warm reminder;

1, choose the size of the meat according to the size of the oven at home. Roast leg of lamb, choose fresh and tender milk sheep as raw material, old sheep is not suitable for this dish. I used half a leg of lamb, for one thing, the whole leg of lamb could not be put into the oven, and for another, the meat at the tendon of the leg of lamb was not delicious, so I removed it, and only the meat at the upper part of the leg of lamb with more tendons and less tendons was used. The cut leg of lamb can be made into sauce mutton or braised mutton.

2. The curing time of leg of lamb should not be too short, more than four hours, otherwise it will be tasteless. When curing, cut the thick part of the meat a few times and try to cut it as thick as possible, so as to bake it more evenly. If it is best to have a probe thermometer at home, you can insert the probe into the meat to check the internal temperature. When the internal temperature reaches 75-80 degrees, it is basically cooked, and the roasted meat is tender and accurate.

3. Use the soup in the dish as a dip, which tastes best! It is best not to mix the sauce separately, because it is original and delicious. Don't waste these vegetables, such as potatoes and carrots Bake and cut into pieces. Rice is the best side dish of roast lamb leg.

4. When making sauce, you can also use curry blocks, just put half a piece, and it tastes good.