Roast leg of lamb is a dish, the main raw materials are leg of lamb, tomato sauce, celery and so on. Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep.
It is said that roasted mutton
Legs are a famous dish that Genghis Khan likes to eat. During Genghis Khan's Western Expedition, in order to shorten his meal time and let him have a rest, the officials in charge of diet changed the whole sheep that Genghis Khan used to eat into thin slices and barbecues. Genghis Khan was too busy fighting to pay attention to these things. And the waiter brings him a plate of roast lamb leg every day. Because crispy roast leg of lamb is spicy and greasy, he likes it. After that, he will eat it every day, and everyone appreciates the roast leg of lamb. Since then, a famous dish has been added to the herdsmen's table. With the passage of time, chefs living in cities have absorbed the essence of folk roast leg of lamb and cooked scientifically, which has gradually become a famous dish in hotels and restaurants today.
It turns out that chefs are all roast leg of lamb. No wonder it is so delicious!
[Manufacturing Method]
Step 1: Prepare barbecue materials, leg of lamb, salt and pepper, Chili noodles, ginger, cumin, onion and honey for later use.
Step 2: Cut off the leg of lamb and put it in paper to absorb the excess water.
Step 3: Slice the onion and ginger for use.
Step 4: Prepare Orleans barbecue ingredients, salt and pepper, Chili noodles, cumin and salt, and rub them on the leg of lamb. Finally, pour in honey, wrap with plastic wrap and marinate for 5- 10 hour, the longer the better.
Step 5: Remove the onion and ginger.
Step 6: Wrap 2 layers with tin foil, put in the oven, preheat the oven and bake at 208 degrees for 45 minutes.
Step 7: Take it out.
Step 8: With Chili noodles and cumin, it tastes better.