Roast Leg of Lamb

Name: Roast Leg of Lamb
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Lamb leg; 1 piece onion; 2 cloves garlic; Some parsley; Some salt; Some Cumin seeds; Some black pepper powder; a little Various spices; 1/2 lemon; a little olive oil; Some Cumin powder

by The second girl is a foodie

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

One day someone at home suddenly smelled the scent of electric roast lamb floating in the air. After going to the street to find it and unsuccessful, he instructed me: someday let's roast at home. Good host.
I don't think how delicious this dish is, but someone admired it very much and exclaimed, "What you cooked before can be called gourmet, and this dish can be called art!" He ate and admired, and said: "I am blessed to have you."
Well, for someone’s sweet words, I’ll share it and let everyone share my sense of happiness. "

Roast Leg of Lamb

1. Wash the leg of lamb and let it dry. Cut a few cuts with a knife to the depth of the bone. Spread a layer of salt on the surface of the leg of lamb, especially in the knife edge. (That’s how you sprinkle salt into your wounds)

2. Various spices.

3. Put cumin powder, cumin grains, black pepper powder, ginger powder and a little thyme, basil, parsley and minced rosemary in a small bowl, squeeze the juice of half a lemon, and mix well.

4. Rub it on the leg of lamb.

5. Wrap the leg of lamb with plastic wrap and keep it in the refrigerator for more than 24 hours.

6. Slice the onion and place it on the baking tray. Place the leg of lamb on the onion and coat it with olive oil. Heat the oven up and down at 200 degrees and bake for 50-60 minutes until the chopsticks can easily get into the meat.

7. Add garlic slices and bake for another 5 minutes, sprinkle with chopped coriander, and serve.

Tips:
1. It is best to put greased paper on the baking tray. I didn't do it. As a result, it took some effort to brush the baking tray.
2. Onions can also be roasted for a period of time and then sprinkled on the surface of the leg of lamb. In case it takes too long to bake.
3. The leftover bones can be used to make soup. We used it to cook a pot of noodles the next day. It was light and meaty, very refreshing.
4. The roasting time can be adjusted according to the size of the lamb leg and the oven temperature. As long as the chopsticks can easily stick into the meat, it is mature.