Roasted Lamb with Carrots

Name: Roasted Lamb with Carrots
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g leg of lamb; 2 pieces Yellow carrot; Some Cooking oil; Some salt; Some pepper powder; a little Soy sauce; 1 tbsp White wine; Some shallot; Some ginger

by tgcyy

4.8 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

2

Lamb nourishes the kidney and strengthens the body, which is very suitable for winter consumption. "

Ingredients

500g Leg Of Lamb
2 pieces Yellow Carrot
Some Cooking Oil
Some Salt

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Some Pepper Powder
a little Soy Sauce

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1 tbsp White Wine
Some Shallot

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Some Ginger

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Roasted Lamb with Carrots

1. Lamb leg.

2. Cut the lamb into pieces.

3. Lamb in a pot under cold water, blanched with bleeding foam.

4. Remove the blanched lamb and wash it.

5. Put a little oil in the pot and stir fry with rock sugar on low heat until it melts and turns red.

6. Add lamb and stir fry.

7. Stir-fry until all the moisture in the mutton is volatile, cook the white wine after the oil is out to remove the smell, stir a few times until the wine tastes volatilized, add the onion, ginger, and pepper powder and stir fry.

8. Heat water, bring to a boil on high fire, and boil on low fire for 1 hour.

9. Carrots, yellow.

10. Add the carrot cubes and continue to cook for 15 minutes.

11. Cook until the carrots are ripe and the soup is dry, then turn off the heat.

Tips:
Lamb has a stinky smell, and it is better to use high-grade liquor to remove fishy. The amount of pepper powder should not be too small, otherwise it will not have the effect of removing fishy and flavoring.