Lamb Kebabs & Lamb Loin

Name: Lamb Kebabs & Lamb Loin
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb (Tenderloin); 1 Sample waist; Some onion; Some salt; Some White wine; Some Cumin powder; Some Corn flour; Some Chili powder

by Is it?

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Lamb has high nutritional value. Lamb is more tender than pork, and has less fat and cholesterol content than pork and beef. Compared with pork, lamb has more protein and less fat. Vitamin B1, B2, B6, iron, zinc, and selenium are rich in content. In addition, lamb meat is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity. Lamb has higher calories than beef, and has always been regarded as one of the important foods to keep out the cold and tonic in autumn and winter.
Last weekend, my friend sent a Chongming lamb leg with a lamb loin inside. He planned to roast it. One lamb loin was too small. So he took some tenderloin from the spine of the lamb and roasted them together. Changzi is fragrant and tender. "

Ingredients

Lamb Kebabs & Lamb Loin

1. Handle the lamb's waist first.

2. Peel the mutton oil and take out the waist.

3. Cut the lamb loin in half.

4. Remove the white fascia.

5. Cut the lamb and lamb loin into small pieces.

6. Put it in a container, add white wine, salt, chili powder, cumin powder and cornstarch.

7. Mix well and marinate for several hours.

8. Soak the bamboo sticks with clean water.

9. Shred the onion.

10. When the oven is preheated at 200 degrees, put the lamb loin and mutton into skewers and bake them in the oven for 10 minutes.

11. Take it out and spread a layer of shredded onion on the baking tray.

12. Put the grilled meat skewers on, brush with oil, and continue roasting in the oven for 10 minutes.

Tips:
1. Soak the bamboo sticks with water to avoid burning.

2. The roasting time depends on the size of the lamb, pay attention to observation.

3. Put some shredded onion to increase the fragrance and remove the mutton, or leave it alone.