Roast Leg of Lamb with Sauce

Name: Roast Leg of Lamb with Sauce
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 (about 2 catties) leg of lamb; 2 tablets ginger; 1 stage shallot; 3 slices Bay leaf; 1 piece star anise; 1 small piece Cinnamon; 2 tablespoons Sweet noodle sauce; 2 tablespoons Garlic Chili Sauce; 2 tablespoons Barbecue sauce; 1 tablespoon honey; 3 tablespoons Barbecue dry ingredients

by ANNA Kitchen Log

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

There are many ways to eat lamb. What I like most is the roast leg of lamb. The roasted lamb is added with a lot of spices and is not oily or mutton.
The roast leg of lamb in our sauce is cooked first and then roasted, which shortens the baking time and does not need to be marinated in advance. You can enjoy two delicacies of lamb soup and roast lamb at the same time. As the Chinese New Year is approaching, you might as well try this banquet dish with fragrant teeth and cheeks.

Roast Leg of Lamb with Sauce

1. Cut the leg of lamb into large pieces, rinse with water and soak for one hour

2. Put cold water in the pot, add the soaked leg of lamb, bring to a boil on medium heat until there is a lot of foam, turn off the heat, and rinse off the leg of lamb.

3. Put cold water into the pot, add lamb shank, ginger, green onion, star anise, bay leaves, cinnamon, boil over high heat and simmer for 40 minutes

4. Sweet noodle sauce, garlic chili sauce, barbecue sauce, honey mix and mix well

5. Brush the sauce on the surface of the leg of lamb, bake it in the oven for 30 minutes, take it out at fifteen minutes, brush the sauce again and turn it over, sprinkle the grilled dry ingredients on the surface of the lamb at twenty-five minutes, and bake it.

Tips:
1. Roast leg of lamb will be more delicious if it tastes heavier, and the sauce should be more rather than less;
2. The leg of lamb does not have to be cooked until it is off the bone, the chopsticks can be easily inserted into the meat;
3. Braised mutton is a hot pot under cold water, which can force out the blood stains inside the mutton, and the cooked mutton has no fishy smell;
4. Add salt and pepper to the soup of boiled lamb, sprinkle with coriander and green onion before serving. It is a very delicious soup.