Health benefits
Maltose: activate blood circulation and remove blood stasis
Ingredients
Lamb hind legs ( one ) | onions ( one ) |
Salt ( appropriate amount ) | Chili powder ( appropriate amount ) |
Cumin grains (appropriate amount) | |
Miscellaneous Rosemary (appropriate amount) | Fresh ginger (appropriate amount ) |
Salad oil ( appropriate amount ) | Maltose (appropriate amount) |
How to roast leg of lamb
1. Wash the lamb legs, use kitchen towels to absorb the water, cut each side three to four times, cut the onions into cubes, slice the ginger, add about 5g of salt and mix well.Evenly apply an appropriate amount of salt, chili powder, cumin powder, rosemary, and salad oil on the lamb leg.Stuff ginger slices and onions into the cut edges of the lamb leg as much as possible to enhance the flavor.Cover with plastic wrap and refrigerate for 24 seconds.About hours.
2. You can choose whether to put rosemary or not.It is often found in steaks in Western food.Using this condiment has no special taste and will enhance the aroma of the meat.
3. After the marinated lamb leg, remove the ginger slices and onions, and then apply an appropriate amount Chili powder, cumin powder, a small amount of salt, cooking oil, wrap both sides with tin foil.
4.Wrap the marinated lamb legs with tinfoil on both sides and set aside.
5. Place the wrapped lamb leg on the baking sheet, preheat the oven to 200 degrees, middle layer Bake for 50 minutes over high and low heat.
6. Take the lamb leg out of the oven, remove the tin foil, take a spoonful of maltose and dilute it with warm water , apply evenly on the surface of the lamb leg, and then brush a layer of salad oil.Place the lamb leg on the baking grid, cover the penultimate layer with tin foil on a baking sheet to catch the dripping oil and water, put the baking grid into the middle layer of the oven, and bake at 210 degrees for 40 minutes.Take out the lamb leg once in the middle and turn it over, brush it again with maltose water and salad oil, and sprinkle a few cumin seeds.
7.The roasted leg of lamb comes out of the oven, with some cumin seeds, chili powder, and salt The mixed dipping sauce is delicious and crispy when eaten hot.
8.Fragrant roasted leg of lamb.
Tips
The roasted leg of lamb is divided into two parts: wrapping it in tin foil and roasting it and roasting it in open foil.The purpose is to bake the meat in tin foil without losing the moisture of the meat.The meat will be soft and juicy, and to roast it in foil is to cook it more closely.The lamb leg is cooked and the surface is crispy and fragrant.Both parts have their own purposes, so don’t be afraid to omit them.
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