Marinade for cumin and garlic roasted leg of lamb Method 1:

Ingredients 1 leg of lamb (2kg), 2 potatoes, 2 groundnuts, 1/3 pumpkin, 1/2 broccoli, 1 carrot, 1 tbsp + 1/2 tsp salt, 1 tbsp dried garlic granules, 1 tbsp cumin granules, 6 cloves of garlic, sliced, 1/2 tbsp + 1/2 tbsp rosemary, 1/4 cup olive oil, 1/2 tsp black pepper granules, 1/2 tsp basil leaves, 1/2 tbsp honey, 1/2 tbsp olive oil + 1/2 tbsp olive oil. 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, make cuts on the surface of the shanks at 3 cm intervals for flavoring;

2. Sprinkle salt on the surface;

3. Massage the leg of lamb with your hands, rubbing it back and forth so that the salt penetrates into the leg (do this on both sides);

4. Sprinkle the surface (both sides) with cumin granules, dried garlic granules, rosemary, and black pepper granules in a 2-3 pattern;

5. Sprinkle the surface of the leg of lamb with olive oil, and then wrap the leg in plastic wrap and keep it in the fridge in a refrigerator for 4 hours or more (it can be overnight);

Restrained in a refrigerator for 4 hours or more;

The leg of lamb should be cooked at least once a week, but should be kept warm. p>Roasted leg of lamb marinade and preparation method two:

This is the marinade 5-6 leg of lamb required raw materials:

Onion 1 ginger 300 grams of coriander 100 grams of 50 grams of green onions 150 grams of millet spicy (like to eat spicy can be put more) dry pepper appropriate amount of white ko small half a handful of bokor a small handful of incense leaves more than ten pieces of fruits of the grass 4-5 Lingzhao 2-3 cinnamon a small branch of anise 5-6 pieces

1, the ginger cleaned and patted loose and cut into large dices, coriander, scallions cut into sections, millet chili with a food processor

2, ready marinade add the right amount of water, seasoned with the right amount of salt, pepper, white wine, the right amount, the taste tasted more than the usual stir-fried vegetables to be a little salty on

Roasted leg of lamb to master marinade

3, this is the market to purchase the Leg of lamb

Selection method: Selection of leg of lamb requires the appearance of complete, lean meat color red, fat is white or cream color, the surface is moist and elastic.

Roasted leg of lamb to master the marinade

4, put the grabbed spices into the basin, wear rubber gloves to put in a leg of lamb first, then grab the marinade in the basin and rub it on the leg of lamb for 3 minutes

5, the marinade in the basin so that it is fully released, put on the remaining leg of lamb, marinate for 8 hours.

This marinade can also be used for grilled chicken!

Mastering the marinade for grilled lamb shanks

Next, prepare the grill, smokeless charcoal, and start grilling!

Roasted leg of lamb marinade method method three

Lamb front leg 1 (1250 g - 1500 g / root) washed, add the A material (green onion, pat loose ginger 100 g each, cooking wine, dry chili, celery section 50 g each, 25 g pepper, salt 15 g) mixed, marinated for 24 hours. In order to give the marinated lamb shank meat a more perfect flavor, it should be put into the brine for a long time when cooking.

Carbon grilled leg of lamb lamb chops injection marinade method four

Papa sedum 100 grams can be mixed with 3 pounds of water to marinate about 14 pounds of leg of lamb. First put the material into a plastic container, and then the boiling water to this plastic container to stir, so that the material fully dissolved. It's the same as making coffee~ (must be a plastic container). Inject the cooled water into the lamb chops and legs at a distance of two centimeters. Inject until the meat bulges at each place, and then inject on both sides. (Frozen lamb shanks and chops must be completely thawed before injecting.)

Place the marinated lamb shanks and chops in the freezer, do not freeze, and allow to marinate for at least 12 hours before grilling.

Marinate the lamb shanks and chops and grill them on the stove over low heat until golden brown.