Recipe: Cuminized roast leg of lamb

Home Cooking Recipe: Cuminized roast leg of lamb

Notes:

The lamb leg that the friend sent from Simon, the meat is tender and tender.

Ingredients:

Steps:

  1. Home Cooking Recipe: All raw materials are prepared, the legs are washed, and the surface is dry.

    All raw materials are prepared, the legs are washed, and the surface is dry.

  2. Home Cooking Recipe: Remove excess oil according to your personal taste preferences. Draw a knife every 5 cm or so, and the front and back should be drawn to facilitate the taste.

    Remove excess oil according to your personal taste preferences. Draw a knife every 5 cm or so, and the front and back should be drawn to facilitate the taste.

  3. Home Cooking Recipe: Sprinkle all the seasonings on the front and back and massage them. Brush a layer of olive oil on the surface, wrap it in plastic wrap and marinate for more than four hours.

    Sprinkle all the seasonings on the front and back and massage them. Brush a layer of olive oil on the surface, wrap it in plastic wrap and marinate for more than four hours.

  4. Home Cooking Recipe: Preheat for 220 minutes at 220 degrees. Place the tin foil on the bottom of the baking tray and lay the chopped tomatoes, broccoli and garlic on top. Place the grill in the middle and place the marinated leg on top. Bake for 2.5 hours, brush a layer of honey every half hour, and turn every other hour.

    Preheat for 220 minutes at 220 degrees. Place the tin foil on the bottom of the baking tray and lay the chopped tomatoes, broccoli and garlic on top. Place the grill in the middle and place the marinated leg on top. Bake for 2.5 hours, brush a layer of honey every half hour, and turn every other hour.

  5. Home Cooking Recipe: Finished!

    Finished!

  6. Home Cooking Recipe: Match your own bread, invincible

    Match your own bread, invincible

Tips:

4 kg of leg of lamb is used in a 38L oven and baked for about 2.5 hours. Generally, the smaller leg of 2 kg of lamb leg is baked for 1.5 hours.


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