Recipe: Roast leg of lamb

Home Cooking Recipe: Roast leg of lamb

Ingredients:

Steps:

  1. Home Cooking Recipe: More than one kilogram of leg of lamb, two sides of the knife edge on the plastic wrap,

    More than one kilogram of leg of lamb, two sides of the knife edge on the plastic wrap,

  2. Home Cooking Recipe: The barbecue sauce can be chosen according to your own taste. The original bag I bought is ready for use.

    The barbecue sauce can be chosen according to your own taste. The original bag I bought is ready for use.

  3. Home Cooking Recipe: Apply salt on both sides, then apply the barbecue sauce on both sides, sprinkle with cumin powder and mix thoroughly.

    Apply salt on both sides, then apply the barbecue sauce on both sides, sprinkle with cumin powder and mix thoroughly.

  4. Home Cooking Recipe: Put onion slices on both sides and set aside.

    Put onion slices on both sides and set aside.

  5. Home Cooking Recipe: Wrap it in plastic wrap and put it in the refrigerator for 24 hours.

    Wrap it in plastic wrap and put it in the refrigerator for 24 hours.

  6. Home Cooking Recipe: Preheat the oven, bake the net on the grill, place the leg of lamb on top, bake it at 220 to 230 degrees for 70 minutes, turn it every 20 minutes, extend the time or shorten the time according to your own oven, roast leg of lamb. At least 70 minutes, the time is too short, the fire is too old and not good.

    Preheat the oven, bake the net on the grill, place the leg of lamb on top, bake it at 220 to 230 degrees for 70 minutes, turn it every 20 minutes, extend the time or shorten the time according to your own oven, roast leg of lamb. At least 70 minutes, the time is too short, the fire is too old and not good.

  7. Home Cooking Recipe: The delicious and delicious lamb leg meat is delicious, the meat is fresh and delicious, and it is especially good to do it yourself.

    The delicious and delicious lamb leg meat is delicious, the meat is fresh and delicious, and it is especially good to do it yourself.


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