Roast Leg of Lamb with Cumin Garlic

Name: Roast Leg of Lamb with Cumin Garlic
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 (2 kg) leg of lamb; 2 pcs potato; 2 pcs Sweet potato; 1/3 pumpkin; 1/2 Broccoli; 1 carrot; 1 tbsp + 1/2 tsp salt; 1 tbsp Dried garlic; 1 tbsp Cumin seeds; 6 clove slices garlic; 1/2 tbsp + 1/2 tsp Rosemary; 1/2 tsp + 1/2 tsp Black pepper; 1/2 tsp Basil leaves; 1/4 cup honey; 2 tbsp + 2 tbsp olive oil

by Deviation. from Melbourne.

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Tragedy bird Tragedy bird, the first grill in the new house, and all the ingredients are ready, only to find out, our oven strike bird...The light is not on, the heating tube is not hot, the most tragic thing is that its display screen is unexpected It's still on... isn't this bluffing? TT
I called several friends and finally found an oven that was still working, so I took my lamb shank and drove with our man more than ten kilometers to my friend's house and started roasting. Hehe.
For students who like to eat charred on the outside and tender on the inside, just bake at this time; if you want to eat fully cooked, bake for 15-20 minutes more, and you can reach fully cooked. Some students will also choose to cook in advance or Steaming it will make it easier to cook, but I personally think that if you want to eat an authentic roast leg of lamb meal, you still need to use electricity and roast it vigorously~~ (I really want to put a "walking up" expression) The skin is brushed Because of the honey juice, it is sweet and crunchy. When you cut it down, the tender lamb is exposed-the audience is full of mouth-watering expressions. My friends even joked that we didn't have roast turkey for Christmas dinner, so we used this Roast leg of lamb instead.
The side dishes choose potatoes, sweet potatoes, pumpkins, carrots and broccoli, because when roasting, the lamb is placed on the upper grill, and the juice that flows down penetrates into the vegetables, so the vegetables also reveal the fragrance of meat and honey. The sweetness of the child is delicious and tight.

Roast Leg of Lamb with Cumin Garlic

1. Wash the leg of lamb, wipe off the surface moisture with kitchen paper, and cut a cut every 3 cm on the surface of the leg of lamb with a knife to taste.

Roast Leg of Lamb with Cumin Garlic recipe

2. Sprinkle salt on the surface.

3. Massage the leg of the lamb with your hands, rubbing it back and forth, so that the salt penetrates the leg of the lamb (do it on both sides).

4. Sprinkle cumin, dried garlic, rosemary, and black pepper on the surface (both sides) in a 2-3 manner.

5. Sprinkle olive oil on the surface of the leg of lamb, then wrap the leg of lamb with plastic wrap, and put it in the refrigerator to marinate for more than 4 hours (overnight can be used).

6. Peel potatoes, sweet potatoes, pumpkin, carrots and cut into pieces. Broccoli, cut into small pieces.

7. Pour the vegetables into the roasting pan and sprinkle with olive oil, garlic slices, salt, black peppercorns, basil leaves and rosemary.

8. Preheat the oven to 220 degrees, put the vegetable baking tray in the lower level of the oven, place the lamb shank on the grill on the middle level of the oven, brush a layer of honey water on the surface of the lamb shank, and bake for 1 hour and 15 minutes (every 30). Brush the honey water once every minute, after the surface is baked and colored, cover the surface of the leg of lamb with tin foil to prevent the color from being too dark).

9. Take the leg of lamb out and put it in the middle of the vegetable baking tray, wrap it with tin foil, and open it when it is served.

Tips:
1.The leg of lamb should be of good quality, so that the meat is fresh and tender.
2. Some students are not used to the taste of rosemary, so they can change to other herbs or not add them.
3.The marinated leg of lamb can be operated overnight, so that the marinating time is longer and it is easier to taste.
4. Brushing honey water when roasting lamb leg can make the surface juice thick and sweet and crisp, and the dripping honey drips on the vegetables, which is also a perfect match.
For 5.2 kilograms of lamb leg, if you want to roast it to be charred on the outside and tender on the inside, roast it for 1 hour and 15 minutes, if you want to roast it fully cooked, roast it for 1 hour and 30 minutes.