Roast Leg of Lamb
1.
Thaw the front leg of the lamb, use sharp objects all over the leg of the lamb to puncture N holes to facilitate bleeding. After the leg of lamb is thawed, the whole soaking process is not less than 6 hours. The cleaner the blood, the less the lamb smell.
2.
Drain the lamb leg from step 1 with water, make parallel cuts with a knife, knead the lamb with cooking wine, salt, and marinate with onion, cumin powder, and ginger.
3.
Wrap the leg of lamb in step 2 tightly with plastic wrap without leaving any gaps. Put it in the refrigerator and marinate at low temperature (about 1°C) for no less than 24 hours. The marinating time can be longer. The longer the marinade, the deeper the taste.
4.
Take out the leg of lamb from step 3, remove all the marinated shredded onion and ginger. Then stuff garlic into the cut of the knife, sprinkle cumin powder, dried chili noodles on both sides, take another piece of tin foil and spread onion pieces (remember whether the piece is not silk), carrot sticks, base, and lamb leg on top.
5.
Wrap the sheep in step 4 with tin foil, and wrap it tightly. Don't be afraid of wasting tin foil and avoid air leakage. This is very important.
6.
Forgot to take photos in this step. Describe it in words: Put the lamb leg wrapped in step 5 (onion and carrot side down) into the oven and bake at 220°C for 2 hours.
7.
Take out the tin foil bag in step 6, remember to wear gloves or protective gear, and use a knife to cut open the tin foil bag. At this time, there is a lot of mutton juice and oil at the bottom of the tin foil bag. Pour the mutton juice into the container and pour clean water with your hands or Remove the garlic particles with chopsticks, prepare for the last re-bake, re-bake to remove the surface moisture, and bake the crispy surface.
8.
For the lamb leg in step 7, remove the excess tin foil and leave only the bottom layer of the baking tray. Brush the lamb leg with a layer of honey soy sauce mixture, ②cumin powder, chili powder, and black pepper. ③ Brush with a layer of mutton oil poured out in step 7. If mutton oil is not enough, replace it with other oil. Be careful not to get moisture on the leg of lamb. The last step of re-roasting is to roast the crispy surface and avoid moisture.
9.
Bake at 250°C for 10 minutes. Take out and turn over and bake for another 10 minutes. Sprinkle with cooked white sesame seeds and coriander. The outside is charred and the inside is tender, with the original flavor.
Tips:
Roast leg of lamb is a big dish. There are many procedures and the process is a little more complicated. But in the end, the joy of family and friends seeing the finished product can completely cover everything. I have summarized the following key points: 4 don't:
1 The bleeding time should not be too short to ensure less taint.
2 The marinating time should not be too short to ensure that the lamb is delicious.
3 Don't bear with tin foil when roasting at the beginning. The mutton is wrapped tightly and airtight to ensure that the mutton is cooked and not dry. Imagine the mutton that is grilled like dried meat on a charcoal fire at a food stall, and there is no appetite at all.
4 Before re-roasting, do not have excess water. Make sure that the lamb legs are charred on the outside and tender on the inside. They are plump and juicy in one bite.
