Recipe for raw roasted leg of lamb

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  1.Wash the lamb leg, drain it, and cut a few cuts on both sides to enhance the flavor.Chop half an onion, cut the ginger into thin slices, add an appropriate amount of salt and a little black pepper, mix well and set aside.Mix an appropriate amount of salt, chicken essence, cumin powder, cumin grains, white pepper, rosemary, chili powder (children can't eat spicy food, I didn't add it), a little salad oil, and spread it evenly on the lamb legs with your hands, paying attention Apply it to the inside of the incision and massage it for a while.Then sprinkle the onions and ginger you just prepared on the lamb leg, massage it for a while, and stuff the incision with the onions and ginger, as shown in the picture.

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  2. Spread the remaining onion and ginger evenly on the surface of the meat, be careful to keep it fresh Wrap it well and put it in the refrigerator for at least 4-6 hours.The longer the better, I left it for 24 hours, turning it over once in the middle.It is best to put a plastic bag on the outside to prevent the juice from leaking out and staining the refrigerator.

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  3. After marinating, take out the lamb leg, remove the green onion and ginger on the surface, and then Apply the seasoning in step 1 once, wrap the surface with tin foil, put another layer of tin foil in the baking pan, put the wrapped lamb legs in the baking pan, and preheat the oven to 180-200°C (the temperature can be adjusted according to the temperament of your own oven) 5 minutes, middle rack, bake for 50-60 minutes.I forgot to take a photo after wrapping it in tin foil, so use the one before wrapping it instead.While waiting, you can prepare some of your favorite vegetables suitable for roasting (roots are preferred), such as potatoes, sweet potatoes, carrots, onions, broccoli, asparagus, mushrooms, etc.Cut them into hob pieces, add salt, chicken essence, Crack black pepper and salad oil, mix well, marinate and set aside.Be sure to add more oil.If you add less oil, the vegetables will dry out during the roasting process and become unpalatable.

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  4. After the time is up, take out the baking pan and open the tin foil.At this time, the lamb leg is basically cooked.If the lamb leg is large, the roasting time can be extended as appropriate.Dilute the glucose syrup or honey with a small amount of warm water, brush it on the lamb legs, then brush a layer of salad oil, change the grilling net, place the lamb legs directly on the grilling net, increase the oven temperature by 10°C, and leave the middle layer for 40 minutes to cook the lamb legs.The surface is crispy and colorful.Take it out and turn it over once in the middle, and brush it again with glucose syrup water (or honey water) and salad oil.

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  5. Step 4 After the lamb leg is placed in the oven, cover the baking sheet with tin foil and prepare to bake Place the vegetables on a baking sheet and place them on the lower shelf of the oven to roast together with the lamb leg.During the process, the oil dripping from the lamb leg will drip on the vegetables, increasing the aroma of the vegetables.

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  6. It’s done.When eating, the mutton can be sliced ​​or torn into pieces.Yes, if the taste is not enough, you can add some pepper and salt, it will be delicious! The roasted vegetables are also delicious.Paired with a refreshing cold dish and my favorite Tsingtao milk beer, this meal is great!