Yangzai roasted leg of lamb
By VicentaLakin
Recipe Recommendations
Steps for Yangzai roasted leg of lamb
1
First, wash the leg of sheep and let it sit for 2-3 hours to remove some of the blood2
Use a knife to make a few cuts on the leg of sheep, and then use a toothpick to poke a few small eyes, beat the acid, cut it into foam, and apply it on the front and back sides of the leg of sheep.
3
Apply cumin powder, chili powder, salt, cumin grains, black pepper, chopped top ingredients evenly on both sides of the leg of lamb. Try to ensure that the surface of each piece of leg of lamb meat is evenly applied. I didn't dare to put too much when I first made it. This resulted in the finished product. Friends with a slightly lighter mouth and heavy mouth can put more ingredients, then cut potatoes and onions into pieces and place them at the bottom of the leg of lamb
4
Pour a little cooking oil on it and apply it evenly. Massage the leg of sheep again. Kneak the seasoning into the leg of sheep so that it tastes delicious. Then wrap it with plastic wrap and place it in the refrigerator to marinate for more than 10 hours. I was the night before. Marinated at 12 o'clock and baked at 8 o'clock the next night
5
The leg of lamb that has been marinated for about 15 hours, hey, take it out
6
Choose to heat the oven at 200 degrees and preheat it for 5 minutes, then heat it at 180-190 degrees and bake it for 40-50 minutes. From the first minute of roasting, the room is full of aroma. Hahaha, it is full of saliva.
7
If you are not sure after roasting, you can cut open the leg of lamb first to see if the meat inside is cooked. It is really smooth and tender and delicious than the skewers outside. The key is this is still the real leg of lamb meat. Finally, we ate it for two men and two women. We also ate 1 pound of pancakes for one person and a large bowl of white porridge