Roasted leg of lamb
Roasted leg of lamb practice
Lamb leg cut into small pieces of meat and wash, use kitchen paper to absorb excess water.
Put the soy sauce, old soy sauce, salt, black pepper, five-spice powder, ginger powder, a little olive oil, cooking wine into the cut lamb, scratch and knead marinade, scratch and knead for a while more, ten minutes to taste. Then lay the lamb flat in a baking dish.
Preheat the oven at 230 degrees for five minutes, then bake for 15 minutes. Everyone's oven is different, try to put the meat in the hot spot. (My oven is not hot enough on the far left, so the lamb is on the right.) Take it out after 15 minutes and pour the gravy out of the roasting pan.
Mix the lamb with the cumin powder chili powder and place in a new roasting pan, or the original roasting pan with the juices poured out, and continue roasting for another 10 minutes. Then serve and finish.
Tips
If you like that texture of salt on the outside of the meat, you can sprinkle some salt when you put the cumin.
All the seasonings are according to personal taste, salty or light.
If you like it burnt, you can roast it for a little longer at the end, in fact, the first 15 minutes, the lamb is already cooked.