Roast Leg of Lamb with Vegetable Salad
1.
One lamb leg, the tenderness of the lamb, it tastes good when roasted.
2.
Punch holes on the surface with a knife to make it easier to taste
3.
I used the cumin barbecue ingredients for marinating
4.
Spread the barbecue ingredients evenly on the leg of lamb
5.
The inner surface of the leg of lamb needs to be cut into several deep cuts, so that it does not affect the appearance and makes it easier to taste. The inside of the knife should also be spread evenly with barbecue material. After applying it, knead it for a while, and the taste will be better. Pickled in a container, covered with plastic wrap, and preserved in the refrigerator for one day.
6.
Take about 5 grams of barbecue material, add edible oil and stir evenly into sauce to brush the surface
7.
The marinated leg of lamb is taken out and warmed for about an hour, and then the surface is brushed with the sauce
8.
Preheat the oven up and down at 200 degrees, then put the leg of lamb on the grill, and roast for 20 minutes
9.
After 20 minutes, take it out and brush a layer of sauce, turn it over and continue baking for 20 minutes, then turn off the power, do not open the oven and simmer for 10 minutes. Continue to bake at 200 degrees for about 15 minutes
10.
Finally, mix the broccoli and cherry tomatoes with salad sauce, put them on the baking tray, and bake them in the oven for 5 minutes.
Tips:
You can choose the vegetables to match according to your preference. I mix it with the salad sauce I use, or mix it with your favorite salad taste.
