Roasted leg of lamb is a famous dish in Hulunbeier for entertaining guests. Roasted leg of lamb is evolved from roasted whole sheep. After a long period of development, in the leg of lamb baking process gradually increased a variety of ingredients and seasonings, so that its shape, color, taste, freshness set into one, beautiful color, meat, outside the charred, tender, dry crisp, not greasy, was praised as "the eye did not see the thing, the fragrance has been pungent". Here I bring you the practice of lamb legs, just for reference, I hope to help you.

How to make leg of lamb:

Ingredients

1 leg of lamb (2 kg), 2 potatoes, 2 groundnuts, 1/3 pumpkin, 1/2 broccoli, 1 carrot, 1 tbsp + 1/2 tsp salt, 1 tbsp dried garlic, 1 tbsp cumin, 6 cloves sliced garlic, 1/2 tbsp rosemary, 1/2 tsp black pepper, 1/2 tsp rosemary. tsp rosemary 1/2 tbsp+1/2 tsp, black pepper 1/2 tsp+1/2 tsp, basil leaves 1/2 tsp, honey 1/4 cup, olive oil 2 tbsp+2 tbsp

Steps:

1: Wash the lamb shanks, dry the surface with kitchen paper, and with a knife cut a slit on the surface of the lamb shanks at 3 cm intervals for flavoring. 2, sprinkle salt on the surface;

3, massage the leg of lamb with your hands, rubbing back and forth, so that the salt seeps into the leg of lamb (both sides should be done);

4, in a 2-3 way, sprinkle the surface (both sides) with cumin granules, granules of dried garlic, rosemary, and black pepper granules;

5, sprinkle the surface of the leg of lamb with olive oil, and then wrap the leg of lamb with plastic wrap. Place the leg of lamb on a rack in the middle of the oven. Brush the surface of the leg of lamb with honey and bake for 1 hour and 15 minutes. (Brush the surface with honey every 30 minutes or so and cover the surface of the leg of lamb with tinfoil after it has baked on to prevent it from darkening too much);

9. Remove the leg of lamb and place it in the middle of the baking dish;

Cooking tips:

1, leg of lamb to choose a good quality, so that the meat is tender;

2, some students are not accustomed to eating the flavor of rosemary, you can properly replace it with other herbs, or do not add;

3, marinated leg of lamb can be operated overnight, so that marinade ` a long time, easier to into the flavor;

4, grilled leg of lamb when brushing honey water, you can make the surface juice thick, eat sweet and crispy, and oozing down the honey water drops in the vegetables, but also a perfect match;

5, 2 kilograms of leg of lamb, if you want to bake into the outside of the charred inside, bake 1 hour 15 minutes, if you want to bake the whole cooked through then bake for 1 hour 30 minutes.