Australian Traditional Roast Leg of Lamb
1.
All the ingredients are ready. The pepper is finally added to the personal taste. It feels that the pepper is the same as the old godmother and the taste is weak. Before eating, it will be all kinds of ➕ just fine 😂
2.
It is recommended to use this whole grain of wasabi instead of green Japanese wasabi sauce! Of course, if you insist on Japanese style, try it and tell me what the magical taste is.
3.
All the spices are basically prepared according to 1 part of the spice, 2 parts of oil. If your leg of lamb is too big and you want to add sauce, make it according to this ratio. My family loves garlic, so put some garlic in the sauce. You can skip the garlic. Sauce
4.
4 cloves garlic, cut into sections
5.
Use a knife to make a few cuts on the leg of lamb and poke the garlic in. The garlic stays in it.
6.
Put on the sauce you just made. You can also insert rosemary into the small holes. Rosemary is the soul vanilla. Roasted lamb leg is indispensable.
7.
Vegetables are diced, pumpkin, carrot, onion, gourd, this can be basically the root vegetables are roasted and delicious. You said you want to roast the leeks. The taste is not authentic. That's for sure. You want to put cumin... I think this one Let’s skewer the skewers alone for the second time
8.
Add a piece of apple cider vinegar and white vinegar
9.
Cut potatoes, mix well with olive oil and rosemary
10.
You can use dried herbs, no problem, and the fresh taste will be better
11.
Cut off the garlic and put it directly on a large roasting pan with the leg of lamb and vegetables. There will be oil and I don’t want to wash the pan with tin foil.
12.
Preparing mint sauce is also a special and simple way of making mint leaves, mint leaves are chopped and added with sugar and vinegar (not Zhenjiang vinegar, which is the soul of dumplings, but does not seem to fit the leg of lamb). Apple cider vinegar or white wine vinegar is better with a little water to be flexible You don’t need to put too much into the sauce
13.
Preheating the oven, the more accurate roast leg temperature is based on the weight of the leg of lamb
500g lamb leg 180 degrees 30 minutes
1 kg of lamb leg 180 degrees 60 minutes
1 kg half leg of lamb 180 degrees 90 minutes
2 kilograms of lamb shank at 180 degrees for 120 minutes... 10 kilograms of lamb shank......... Um... Are you sure you are roasting lamb shanks instead of whole lamb?
The leg of lamb should be tender and delicious. If it is cut and bloodshot, continue to bake it. It does not mean that it cannot be eaten. It is dried in some small household ovens. It is normal to put the bottom layer under the tin foil and the baking sauce is a little mushy.
14.
Cut the leg of lamb with mint sauce and sprinkle it on the vegetables and meat. The leg of lamb that cannot be eaten is wrapped. The next day, slices of lamb and the leftover vegetables are added to make a lamb sandwich.
Tips:
Preheat the oven for 15 minutes in advance, suitable for a family to relax and eat. Small appetites are the same as the lamb leg. Roasted garlic and rosemary are the soul~
Cumin salt and chili noodles are the soul of kebabs. After the test, it is no problem to eat pasta with me. It is also very beautiful to have some old godmothers.
