Homemade Roast Lamb

Name: Homemade Roast Lamb
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb (Hind Leg); a little Cumin powder; a little salt; a little Chili powder; a little oil

by Shimizu Shark's Fin Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

For people like me and my husband who naturally love to eat lamb kebabs, it is very unbearable not to eat it on some days. In winter, especially today, it is very difficult to eat lamb kebabs on a snowy day. So I grilled them at home, warm and warm. Sitting for the stove is not only the delicious meat skewers, but also a kind of happiness.
Husband is more of a lamb control. Roast lamb and hot lamb must be pure lamb. No shrimp or vegetables. Nothing is better than lamb, so I only prepare a little vegetable or fish balls for myself every time. What. How can roast lamb be tender and chewy? In addition to choosing the right part of the meat, it is the roasting process. I hope to give you some help after watching the process.

Ingredients

500g Lamb (hind Leg)
a little Cumin Powder
a little Salt
a little Chili Powder
a little Oil

Homemade Roast Lamb

1. Roast lamb is best to choose the hind leg of lamb, this place is best for roasting and eating, first cut the lamb into suitable small pieces

2. Put on the skewer, cut the lamb and put it through directly. It does not need to be marinated with seasonings. The key point is here. If you want the meat to be tender, you must not marinate with salt or other seasonings, because salt will coagulate the protein of the meat and the meat will Let’s die, this is also the experience gained from the kebab boss

3. Next, prepare the necessary ingredients and stoves, I use a teriyaki stove

4. First add water to the drip tray of the teriyaki oven to the lowest water level, it is smokeless during the baking process

5. Put the baking tray on the water tray, you can bake

6. Place the lamb skewers on the grill pan, turn on the switch and start grilling

7. It is a simulating charcoal-grilled graphite heating tube, and the fire power is even and the speed is quite fast. The surface becomes white after one minute of baking. At this time, brush a layer of oil on the surface of the meat and continue to cook.

8. Roast the meat for about 2 minutes and the meat will reach 7 maturity. At this time, sprinkle salt and cumin powder, like spicy sprinkle with a little chili noodles

9. In order to make the seasoning of the meat skewers even, divide the meat skewers into 2 parts, and dip them evenly on the top and bottom.

10. Roast the kebabs for another minute. The whole process is smoke-free, and the meat kebabs are fresh and delicious. Come with a glass of beer. There is nothing more satisfying than a meal of lamb kebabs on a snowy day.

11. The lamb skewers were grilled, and another steamed bun was grilled. The skin was crispy and the heart was soft. It was especially delicious, much better than fried steamed buns.