Yang Zi Roast Leg of Lamb
1.
First, wash the leg of lamb and let it rest for 2-3 hours to remove part of the blood.
2.
Use a knife to make a few strokes on the leg of lamb, it is best to use a toothpick to pierce a few small eyes, pat the acid into pieces, and apply it on both sides of the leg of lamb.
3.
Spread cumin powder evenly on both sides of the leg of lamb, chili powder, salt, cumin, and crushed black pepper, a little bit. Try to make sure that the surface of each leg of lamb is evenly spread. When I first made it, I didn’t dare to put too much. If the finished product is light and heavy, you can add more ingredients and then cut the potatoes and onions into pieces and place them at the bottom of the leg of lamb.
4.
Pour a little bit of cooking oil on the leg of lamb and spread it evenly on the leg of lamb. Massage the leg of lamb again. Rub the seasoning into the leg of lamb so that it tastes delicious. Then wrap it in plastic wrap and put it in the refrigerator to marinate for more than 10 hours. Marinated at 12pm and baked at 8pm the next day
5.
The leg of lamb that has been marinated for about 15 hours, take it out
6.
The oven chooses to preheat at 200 degrees for 5 minutes and then roast at 180-190 degrees for 40-50 minutes. From the first minute of roasting, the room is full of aromas and smells.
7.
After roasting, if you are not sure, you can first cut the leg of lamb to see if the meat inside is cooked. A bite is really tender and delicious, much better than the skewers on the outside. The key is that this is the real leg of lamb. The last 2 catties of lamb shank with potatoes and onions. We, two men, two women, and four of us ate them. We also ate 1 catties of pancakes, 1 person and 1 large bowl of porridge.
