Oven Roast Leg of Lamb

Name: Oven Roast Leg of Lamb
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Lamb (front leg); Some salt; random oil; mixing Chili cumin powder; Some Barbecue sauce

by Lollipop is awesome

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I have been eating roast leg of lamb and lamb chops in restaurants for many years. Ever since I went to the Hulunbuir Prairie, I tasted a few local whole lamb banquets, and saw that the method of roasting lamb shanks and lamb chops was very simple, and the meat was fresh and tender without a trace of mutton. After that...do it yourself, The more you roast, the more addictive you eat.

Ingredients

Oven Roast Leg of Lamb

1. If the front legs of fresh lamb are too long to fit, cut off a section of the lamb bone and make a deep cut on both sides. Sprinkle a little salt with your hands, massage it, brush oil on both sides, and put it in a baking tray.

2. Bake at 200 degrees for 30 minutes

3. Pour out the oil and water in the dish, continue to brush the oil on both sides, and bake at 180 degrees for 20 minutes

4. If any oily water is poured out, turn over and bake at 180 degrees for 20 minutes

5. Continue to brush the oil, sprinkle with cumin chili noodles, bake at 150 degrees on both sides for 15 minutes each

6. Brush both sides with barbecue sauce and sprinkle with cumin powder. Bake each at 150 degrees for about 10 minutes. The last time depends on the color of the skin.