Roast Leg of Lamb

Name: Roast Leg of Lamb
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 leg of lamb; Some shallot; Some garlic; Some ginger; Some Rosemary; Some honey; Some White wine; Some bandits; Some nutmeg; Some pepper; Some star anise; Some Tangerine peel; Some Bay leaf; Some Fennel; Some Cumin seeds; Some Cumin powder

by Yaya Hut

4.6 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

Roast Leg of Lamb

1. Treat the leg of lamb first, soak the leg of lamb in clean water for about an hour, scrape off the oil and dirt on the surface with a knife, rinse again, add to the pot, green onion, ginger, garlic, baijiu, nutmeg, pepper, star anise , Dried tangerine peel, bay leaves, cumin, simmer for 2 hours, add salt, soy sauce and simmer for 20 minutes, then marinate in the soup for a day

2. Take out the marinated leg of lamb, sprinkle with salt, cumin powder, cumin grains, and rosemary

3. Take out the marinated leg of lamb, sprinkle with salt, cumin powder, cumin grains, and rosemary

4. Put it in a fresh-keeping bag, seal it and put it in the refrigerator for 1-2 days

5. Marinated lamb leg, brush with honey water (honey is mixed with warm water)

6. Marinated lamb leg, brush with honey water (honey is mixed with warm water)

7. Marinated lamb leg, brush with honey water (honey is mixed with warm water)

8. Sprinkle some cumin grains and bake in a preheated oven

9. Sprinkle some cumin grains and bake in a preheated oven

10. Roasted lamb leg

Tips:
The leg of lamb must be stewed first and then roasted. This will ensure that the roasted leg of lamb is tender on the outside and tender on the inside (not raw)

Baking: oven at 200 degrees, the lower layer is roasted for 15 minutes, and the middle layer is roasted for 15 minutes