Roasted Australian leg of lamb in blueberry sauce
By VicentaLakin
Recipe Recommendations
- Australian boned sheep hind legs in 1
- blueberry of 8
- sacred fruit one
- potatoes one
- bitter chrysanthemum 1 tree
- almond 8 capsules
- onion 1/2
- onion 1 piece
- coriander 1 piece
- Jiang 4 tablets
- garlic one
- sticky rice flour 1 tablespoon
- cornflour 1 teaspoon
- sugar 1 teaspoon
- soy sauce 3 tablespoons
- erguotou 1 tablespoon
Steps for Roasted Australian leg of lamb in blueberry sauce
1
Remove the Australian leg of lamb from the refrigerator freezer and transfer it to the refrigerator freezer for natural thawing (takes a day).
2
The leg of sheep was thawed, and when the package was opened, a small cover suddenly fell out. It turned out to be a protective cover to prevent the bone marrow of the sheep from flowing out. Oh, it has such a thoughtful design. I picked it up and smelled the leg of sheep. There was no fishy smell of raw meat, especially the bone marrow of the sheep. I also smelled the special aroma of mutton. (Since it took a day to defrost the leg of lamb, it was already night when the photo was taken, and there was some color difference. The color should be based on the picture 1.)
3
Use kitchen paper to wipe off the water on the surface of the leg of sheep, cut off the fascia on the surface of the Australian leg of sheep, and cut off the excess pieces of meat to straighten the shape.
4
Use the tip of the knife to stab the leg of sheep and cut the fascia.
5
Peel, chop, fry the garlic with oil until garlic fragrant grains.
6
Prepare onions, onions, coriander, ginger, and garlic slices.
7
Prepare sticky rice noodles, cornflour, sugar, soy sauce, and erguotou.
8
Chop onions, onions, coriander, and ginger, mix with garlic grains, stick rice flour, cornflour, sugar, soy sauce, and erguotou, and mix well.
9
Put the Australian leg of lamb into a fresh-keeping bag, then add the marinade, and wipe well with your hands. 
10
Tighten the fresh-keeping bag tightly and place it in the refrigerator to marinate overnight.
11
Prepare blueberries, cherry fruits, potatoes, and bitter chrysanthemum.
12
Wash and drain the bitter chrysanthemum, cut the top of the cherry fruit with a cross knife to make it into a flower shape, cut the potatoes into long strips with a mold, soak in light salt water for 5 minutes, and then dry the surface with kitchen paper.
13
Prepare fresh blueberries, add blueberry paste to warm water and mix well. 
14
Crush the almonds with a rolling pin and prepare.
15
Preheat the air fryer to 180 degrees for 5 minutes, then put the potato chips into the frying blue, set the time for 10 minutes, then take out and shake, and set the time for another 5 minutes to take out. 
16
Put the marinated Australian leg of lamb into the air fryer (since the chips have just been fried, there is no need to preheat. If the fryer has just been opened, it needs to be adjusted to 160 degrees and preheated for 3 minutes).
17
Turn off the air fryer and cook at 160 degrees for 10 minutes.
18
Then, observe how much time it takes to cook the leg of lamb so that it is easy to observe clearly. 
19
Raise the temperature to 200 degrees and cook for another 10 minutes. (You can use the tip of the knife to pierce the leg of sheep, so that you can see whether the leg of sheep is ripe. If blood juice can still flow out, it means that the mutton is not cooked yet.)
20
Then pour blueberry sauce on the grilled leg of lamb, close the frying pan and simmer for 5 minutes, allowing the mutton to absorb the flavor of the jam. Place the cherry fruits, bitter chrysanthemum, fresh blueberries, and French fries on a plate. Take out the leg of lamb and pour it with blueberry juice. Sprinkle with chopped almonds. Serve.Roasted Australian leg of lamb in blueberry sauce Make Tips
The correct method to defrost frozen meat:
Remove the meat from the refrigerator freezer and then move it to the refrigerator freezer for natural thawing. This thawing method can best maintain the umami taste of the meat. Never defrost frozen meat under microwave, soaking in water, room temperature, etc. This may easily lead to the loss of food nutrients, affect the taste or deteriorate.
Method of barbecue:
This time, I used an air fryer to roast the leg of lamb, and I also baked it in the oven. The general method of barbecuing meat is from low temperature to high temperature, so that the roasted meat can be fragrant on the outside and smooth on the inside.
Remove the meat from the refrigerator freezer and then move it to the refrigerator freezer for natural thawing. This thawing method can best maintain the umami taste of the meat. Never defrost frozen meat under microwave, soaking in water, room temperature, etc. This may easily lead to the loss of food nutrients, affect the taste or deteriorate.
Method of barbecue:
This time, I used an air fryer to roast the leg of lamb, and I also baked it in the oven. The general method of barbecuing meat is from low temperature to high temperature, so that the roasted meat can be fragrant on the outside and smooth on the inside.