The Practice of Roasted Lamb Leg in Huixiang Qingyuan

Name: The Practice of Roasted Lamb Leg in Huixiang Qingyuan
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 5000g leg of lamb; Some Cumin; Some Fragrant chili; Some Salt and pepper; Some Sesame pepper; Some Cooking Wine; Some salt; Some Flour; Some egg

by Huixiang Love Food Training Teacher Wang

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Roast leg of lamb evolved from roasted whole lamb. After long-term development, various ingredients and condiments have been gradually added during the roasting process of lamb leg, so that its shape, color, taste and freshness are integrated, beautiful in color, meaty, charred on the outside, tender on the inside, dry and crisp , Is praised by people as "the eye has nothing to see, the fragrance is tangy".

Roast leg of lamb is a flavor food in the western region. Roast leg of lamb is made of exquisite materials, selected top-quality fresh imported lamb chops, carefully marinated by the chef, and then topped with original sauce. The entrance is soft and fragrant, and it is unforgettable

Lamb not only protects the body from the wind and cold, but also replenishes the body. It can treat all deficiency conditions such as general cold, cough, abdomen pain, physical weakness, coldness, waist and knees, yellowish muscles, qi and blood deficiency, post-illness or post-partum body deficiency and other deficiency conditions. And tonic effect, very popular among people.

Ingredients

5000g Leg Of Lamb
Some Cumin
Some Fragrant Chili
Some Salt And Pepper
Some Sesame Pepper
Some Cooking Wine
Some Salt
Some Flour
Some Egg

The Practice of Roasted Lamb Leg in Huixiang Qingyuan

1. 1. Clean up the leg of lamb and cut a few knives on the thick meat. Then rub it again with cooking wine.

The Practice of Roasted Lamb Leg in Huixiang Qingyuan recipe

2. 2. Combine chili powder, pepper powder, black pepper powder, and cumin powder, rub evenly on the leg of lamb, and marinate for 20 minutes.

3. 3. Mix a batter with flour and eggs, and spread the batter evenly on the leg of lamb.

4. 4. Cover the baking tray with tin foil, brush oil on the tin foil, put the leg of lamb in the oven at 220 degrees, and bake the middle and upper layer for 25 minutes, turn over, and bake for another 25 minutes, take out the cumin particles, and bake for about 5 minutes, wait until the cumin The aroma of the granules overflows, just take it out and serve.

5. It is best to use hot plates for lamb shanks, so that the lamb shanks will not cool down quickly even if it is cold. The lotus leaf cake, cucumber strips, and green onions are a beautiful meal.

Tips:

It is best to use hot plates for lamb shanks, so that the lamb shanks will not cool down quickly even if it is cold. The lotus leaf cake, cucumber strips, and green onions are a beautiful meal.