material
Sheep hind leg 1 (about 2000g), fresh coriander 1 00g, salt1tablespoon, 2 tablespoons of broken black pepper (10g), 2 tablespoons of cumin powder (30g), 4 tablespoons of Chili powder (20g) and 2 tablespoons of oil (200g).
working methods
Wash the leg of lamb and dry the surface water. Poke 10 deep holes along the surface of the leg of lamb with a sharp knife (to make each hole reach the size of the index finger, the hole spacing should be uniform).
Wash and drain fresh coriander, cut it into small pieces, put it in a bowl, add salt (1/2 tablespoons), black pepper, cumin powder and Chili powder, add oil and mix well to make a sauce.
Put the leg of lamb into the baking tray, spread the sauce evenly on the surface of the leg of lamb by hand, and add as much seasoning as possible into the 10 hole.
Finally, sprinkle the salt (plus 1/2 tbsp) evenly on the surface of the leg of lamb and let it stand in the shade for 10 minute.
Heat the oven at 250 degrees, preheat it for 10 minute, put the pickled leg of lamb directly on the hollow grill and bake it in the middle layer of the oven for 45 minutes.
Roast Lamb Leg
material
Sheep's forelegs
working methods
A sheep's front leg, washed and dried.
Put fennel powder, Chili powder, salt, honey, thyme, rosemary, cooking wine, pepper powder, chopped green onion and garlic sauce into a bowl, add a little soy sauce, mix and stir, and then wipe it on the leg of lamb.
Stab the leg of lamb with a knife for seasoning and castrate it for at least two hours.
Then put the leg of lamb in a flat-bottomed oil pan and fry it on both sides until the color is golden.
Then put the chopped onions, fennel and other vegetables (according to personal preference) into the baking tray, then add the leg of lamb, cover the pot and bake at 190 degrees.
After roasting for one hour, remove the pot cover, continue to feed the leg of lamb, then remove the pot cover and roast at 250 degrees 10- 15 minutes, depending on the coking situation of the leg of lamb skin.
Take it out, spray some wine and serve it at once.