Roast Leg of Lamb
1.
A leg of lamb that has been thawed at room temperature.
2.
Soak in water with cooking wine and ginger for 3 hours, changing the water 2 to 3 times in the middle.
3.
The leg of lamb soaked in bleeding water, wash and drain the water, and beat the front and back with a knife.
4.
Spread refined salt on the front and back, and marinate for 20 minutes.
5.
Purple onion, garlic, cut into pieces.
6.
The juice from the marinated leg of lamb is cleaned up, and the sauce other than potatoes is added to the ingredients.
7.
Put on disposable gloves, spread the leg of lamb and massage for 10 minutes.
8.
Put it in a fresh-keeping bag, marinate for more than 24 hours, take it out a few hours in the middle, and massage it for about 5 minutes.
9.
Place potato pieces on the bottom of the baking tray.
10.
Put the marinated leg of lamb on top.
11.
Cover the surface of the baking pan with tin foil.
12.
Put it into the pre-heated oven, fire up and down at 230 degrees, bake for about 1.5 hours, and enjoy the Chinese and American beauty.
Tips:
1: When baking, take it out halfway and turn it over.
2: Check if it is cooked. You can cut the thickest part of the leg of lamb with a knife. If there is no blood coming out, it means it is cooked.
3: The sauce of the marinated meat can also be adjusted according to your own preferences.
4: Spread the vegetables at the bottom to leave a gap between the leg of lamb and the roasting pan, allowing the heat to circulate, making the meat easier to cook.