Turkish roasted leg of lamb

1

Prepare ingredients.

2

Cut the garlic into minced garlic first.

3

Place the butter cubes in a bowl.

4

Use the thawing block of the microwave oven to bite the butter for a few seconds and remove it. Don't take too long. Just melt it a little. After a long time, the butter will easily explode. At that time, it will be more than worth the gain to clean the microwave oven.

5

Put the garlic in the melted butter and mix well.

6

Add cumin powder, paprika powder and salt to the butter and mix well.

7

......

8

Mix the butter sauce well.

9

Use a knife to make several cuts on the thick parts of the mutton meat to taste it.

10

Spoon the butter sauce onto the mutton.

11

Rub both sides of the mutton evenly with your hands.

12

Cover the marinated mutton with plastic wrap and place it in the refrigerator for several hours.

13

In a plate ready to be used for oil and soup, add onions and fragrant leaves, and pour in red wine.

14

Pour in the right amount of water.

15

The amount of water is more than half a plate.

16

Cut carrots and potatoes into 2 cm square dices and string them with a drill.

17

Place the remaining scraps into a baking sheet filled with seasoning water to pick up the grease.

18

Place the baking sheet with seasoning water on the bottom of the oven and preheat the oven at 220 degrees.

19

Remove the leg of lamb that has been marinated for 4 hours, place it on the grill, and allow it to stand at constant temperature for 30 minutes. When the marinade has melted, place the vegetable skewers and remaining potatoes on top.

20

Place the grill in the middle layer of the oven and bake at 210 degrees for 50 minutes. After roasting, plate with the vegetable skewers.

21

Slice half of the roasted potatoes and place them on the bottom of the plate.

22

Remove the baking sheet used to hold the soup in the oven and pour the soup into the pan.

23

Add ketchup.

24

Add condensed milk.

25

Add curry powder.

26

Add black pepper powder.

27

Add the right amount of salt to taste.

28

Drain the butter crisp with warm water and pour into the pan.

29

Let it be sticky.

30

Add a few drops of lemon juice as a dip for grilled meats and vegetables and serve with grilled leg of lamb.

31

At this point, all operations are completed. Characteristics of this roast meat: beautiful color, golden and red skin, rich aroma, tender and smooth meat, salty, slightly spicy, and delicious taste.

1. Choose the size of the meat according to the size of your home oven. For roast lamb leg, select tender young lamb as the ingredient; mutton from an old sheep is not suitable for this dish. I used half a leg of lamb. Firstly, a whole leg would not fit in my oven. Secondly, the meat in the shank area has a poor texture with too many tendons, so I removed it, using only the upper part of the leg which has more meat and fewer tendons. The cut-off shank can be used to make soy-braised or spiced lamb. 2. The marinating time for the lamb leg should not be too short; it needs to be at least four hours, otherwise it will not be flavorful. When marinating, make a few cuts in the thick parts of the meat to ensure the thickness is as even as possible, so it roasts evenly. If you have a probe thermometer at home, it is best to use it; insert the probe into the meat to check the internal temperature. When the inside reaches 75-80°C, it is basically cooked through, ensuring the meat is tender and perfectly done. 3. Use the juices from the drip pan to make the dipping sauce for the best flavor! It is best not to prepare another sauce separately, as the original flavor tastes the best. Do not waste vegetables like potatoes and carrots; cut them into pieces after roasting and serve as a side dish for the roast lamb, which tastes great with rice. 4. When making the sauce, you can also use a curry block; half a block is enough, and it tastes quite good too.