Roast leg of lamb

Overview

Of course, my favorite way to cook mutton is to eat it grilled. The smell of mutton and cumin chili noodles makes me drool when I think about it. Charcoal grilling outside is always said to be bad for people's health, so I will bake it in the oven at home! It’s definitely cleaner, hygienic and more affordable than cooking it yourself! Today I used the front legs of sheep from Sheep Duoduo. The lamb legs are really tender and delicious. Some friends are always worried that the leg of lamb is so thick, can it be cooked in the oven? Don’t worry about this, I’ve baked it many times, it’s absolutely cooked, and it can even come off the bone! My method is to wrap it in tin foil and bake it first, so that the lamb leg will fall off the bones after roasting for an hour. Then if you like a tender texture, you can eat it at this time. If you want to eat something similar to charcoal grilling with a more charred skin, open the tin foil and pour out the soup. Place the lamb leg back into the oven and continue roasting for 20 minutes, until the skin is browned and fragrant. How is it? Are you drooling just looking at the delicious leg of lamb? Try it yourself at home! You can do it even with zero cooking skills!

Tags

• bbq
• home cooking
• old man
• late night snack
• dinner with friends
• dishes
• autumn recipes
• winter recipes
• banquet dishes
• dinner
• chili powder
• cooked sesame seeds
• cumin powder
• dried onions
• honey
• lamb front leg
• light soy sauce
• oyster sauce
• crushed peanuts
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the required ingredients: lamb forelegs, dried onions, ginger, garlic, cumin, chili powder, light soy sauce, and oyster sauce. (I forgot to include honey, crushed peanuts, salt, and cooked sesame seeds.)

   

2. 2 Soak the leg of lamb in cold water with the package in it to thaw (defrost it with the package in order to prevent the leg of lamb from being too wet when directly soaked in water.)

   

3. 3 Clean the thawed leg of lamb and dry it with kitchen paper, then use a sharp knife to prick some holes to facilitate marinating and flavoring.

   

4. 4 Shred the dried onion, shred the ginger, and slice the garlic. Set aside.

   

5. 5 Spread 8 grams of salt on the front and back of the lamb leg, massage and rub it with your hands for a while until the salt particles melt away.

   

6. 6 Add 30 grams of light soy sauce

   

7. 7 Add 30g oyster sauce

   

8. 8 Add 15g cumin powder

   

9. 9 Add 10 grams of chili powder and massage the lamb leg with both hands for a few minutes. Rub all the seasonings thoroughly and cover the lamb leg.

   

10. 10 Finally, spread the chopped onion, ginger and garlic slices on the lamb leg, then wrap it in plastic wrap and marinate it in the refrigerator for 24 hours. During this period, turn the lamb leg over and massage it from time to time.

    

11. 11 The next day, place the lamb legs on a baking sheet lined with tin foil (the tin foil is laid with two sheets of crosswise.)

    

12. 12 Then wrap the leg of lamb with tin foil, wrapping as tightly as possible.

    

13. 13 Bake in the middle rack of a preheated oven at 200 degrees for 60 minutes.

    

14. 14 Take some of the marinated lamb leg sauce and add a little honey and mix well.

    

15. 15 After the lamb leg has been roasted for an hour, take out the baking sheet from the oven and open the tin foil. The lamb leg will have fallen off the bone. Pour out the soup in the tin foil, or replace it with a new piece of tin foil.

    

16. 16 Place a piece of tin foil on the baking sheet, arrange the lamb legs, and brush the honey sauce on both sides.

    

17. 17 Sprinkle the cumin and chili powder again and return the lamb leg to the oven for another 20 minutes.

    

18. 18 After another 20 minutes of roasting, take the lamb leg out of the oven promptly, sprinkle a layer of chopped peanuts and cooked sesame seeds on the surface and enjoy!