Mongolian Roast Leg of Lamb
1.
Soak the leg of lamb in clean water for 12 hours, soak it in bleeding water, draw a knife on the inside of the leg of lamb, boil the blood in a pot of boiling water, and remove the controlled water for later use.
2.
Put the brine and the spice bag in the pot and bring to a boil, put the lamb shanks in the pot, turn the simmering for 2 hours, remove and let cool.
3.
Spread the marinated leg of lamb with 100 grams of cumin powder, 100 grams of chili noodles, and 10 grams of salt, brush with red oil, and bake in the oven at 210°C for one hour.
4.
Saute ginger slices and chopped green onions, add remaining cumin powder, chili noodles, and pepper noodles to fry until fragrant, pour on lamb shanks, sprinkle with cooked sesame seeds, green onions, and diced onions, pour sesame oil, and place them in a pan .
