Lamb Roasted Seasonal Vegetables

Name: Lamb Roasted Seasonal Vegetables
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 300g potato; 100g Cauliflower; 100g carrot; 1 piece onion; 3 pcs Tricholoma; 1 tablespoon Cooking Wine; 2 tablespoons salt; 2 tablespoons Barbecue sauce; 2 tablespoons Cumin powder; 2 tablespoons pepper powder; 1 piece shallot; 1 piece ginger

by Piaoxue Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Husband likes to eat lamb. This time I will make roast lamb. I think pure lamb is too greasy. Add some seasonal vegetables and roast it together. It is both nutritious and delicious.

Lamb Roasted Seasonal Vegetables

1. Cut the mutton into small pieces, cut the green onion and ginger into sections

2. Add green onion, ginger, barbecue sauce, salt, cooking wine, cumin powder, and pepper powder to the lamb, mix well and marinate for more than 2 hours

3. Cut the rest of the seasonal vegetables into small pieces

4. Mix well with salt, cumin powder, and Chinese pepper powder to marinate

5. Cover the baking tray with tin foil, and then cover the seasonal vegetables, and then add the lamb

6. Preheat the oven, cover the baking tray with a piece of tin foil, and bake at 190 degrees for 30 minutes

7. Remove the tin foil on the top and bake at 220 degrees for about 30 minutes. Turn the sides in the middle to drain off the water.

Tips:
A longer marinade is easier to taste. First cover with tin foil and bake at low temperature to prevent the surface from scorching and the taste is not easy to age.