Ingredients ?

Lamb foreleg

Butter

Scallion and ginger

Black pepper

Cumin

Fennel seeds

Garlic paste

Lemon

Lemon

Olive oil

Caprika

Tomato paste

Side dishes

Salt

Charcoal How to make roasted leg of lamb ?

Pierce eyes in the leg of lamb with a skewer for flavor. To make handling easier remove the shank along the bone. Lamb legs cut grid drawing knife, with ginger, garlic, peppercorns, cinnamon cook lamb legs, water boiled 25 minutes off the heat, lamb legs directly soaked in the marinade soaked inside 8 to 10 hours

Chili powder salt cumin fennel seeds cloves black pepper flute Thyme together with a stone mortar crushed into a mince, scrape off the peel of a lemon and chopped, a head of garlic chopped, lemon juice with ketchup olive oil, mixed and lamb legs marinated in plastic wrap, refrigerated overnight.

Potatoes, groundnuts, carrots and tomatoes for side dishes?

Bacon, onion, celery, lemon, salt, cracked black pepper, butter, together in a baking dish

In order to grill the leg of lamb, first dug a pit in the flower yard~

Built charcoal can be put on the charcoal to add some wood to increase the smoky flavor.

Slowly grill for about 10 minutes, as the skin starts to get golden, brushing it with the remaining marinade, and butter as you turn it over.

Finish by brushing with the pesto

Remove the lamb shanks from the grill and place on a vegetable-lined baking sheet. Wrap it in tinfoil and poke some holes in it.

Heat the baking sheet directly over the coals~

After 20 minutes of roasting, it's ready to serve.

The lamb is full of juicy and tender on the outside.

Roasted side dishes and eat with the lamb~

Tips

1, marinade and side dishes can be your own discretionary

2, lamb legs do not blanch, will lose the fresh flavor

3, roasted in the oven and dugout grilling pay attention to the safety of the fire

4, beware of the neighbors to report the fire alarm