Quick Roast Leg of Lamb
1.
A very fresh big lamb leg, I removed the lamb shank part. Cut both sides of the leg of lamb at a distance of one centimeter, and cut it all the way to the bone
2.
Boil the water in a pot, add a little more, and blanch the leg of lamb to remove the blood. Rinse after removing
3.
Put the processed lamb shank into the pressure cooker, add water, water and level the lamb shank, add cooking wine, star anise, peppercorns, salt, ginger, do not have too much salt, and there will be barbecue ingredients to be sprinkled in the later stage, which has a little salty taste can. Cover and cook for half an hour
4.
Remove the cooked leg of lamb and let it dry. I'm basically familiar at this time
5.
Sprinkle both sides of the leg of lamb with barbecue ingredients, drizzle some corn oil, and put it on the baking tray. I use a golden plate that is not sticky. If it is an ordinary baking tray, cover it with tin foil.
6.
Preheat the oven at 200 degrees, put the middle layer on the baking tray, and bake for half an hour. When the time is up, you can take it out. The outside is burnt and the inside is tender, very tasty and very delicious.
Tips:
The grilling ingredients I use are the ready-made ingredients sold on the Internet. If not, you can use chili, sesame, cumin, and small meat to beat together into a powder, add some salt and mix thoroughly.
The oven time is set according to the performance of your own oven. You can observe and see if the meat is slightly burnt.
