Roast leg of lamb
Ingredients: Lamb hind legs, shallots, eggs, peppercorns, peppercorns. salt. flour. MSG, cumin.
1. Remove the outer skin from the hind legs of the lamb, rinse them, then cut them from the middle with a knife so that the thigh bones are exposed, and marinate them with salt, peppercorns and shallots.
2. Steam the marinated lamb back up and into the basket drawer.
3. Put the eggs into a bowl, add flour, MONOS glutamate, pepper, cumin, etc., spread over the leg of lamb, bake on the stove until golden brown, and remove.
4. Shave the bones and put them on a plate, then cut the meat into large pieces, place them in the plate where the sheep bones are placed, and sprinkle with cumin.
Cumin flavor roast leg of lamb
Ingredients: leg of lamb, water, honey, salt, green onion, ginger, star anise, peppercorns, soy sauce, fennel, cumin, paprika.
1. Wash the leg of lamb and put it in a pot, bring to a boil over high heat and skim off the foam. Add the green onion, ginger slices, and ingredients, mix the soy sauce and salt, cover and cook in a pressure cooker for 30 minutes.
2. Mix well with honey and water, spread tin foil on a baking sheet, preheat the oven, 230 degrees.
3. Remove the cooked leg of lamb and put it in a baking dish, brush it with honey water while it is hot, sprinkle it with a layer of cumin, and a layer of paprika, put it in the middle of the oven and bake for 10 minutes.
Tear the leg of lamb by hand
Ingredients: leg of lamb, minced green pepper, minced red pepper, chopped onion, ginger garlic rice, brine, cumin, paprika, chicken essence, salt, sesame oil, peppercorn oil.
1. Wash the leg of lamb, cook it in brine, fry it slightly in hot oil, drain the oil and put it on a plate.
2. Leave the bottom oil in the pot, add the minced green pepper, red pepper, minced onion, ginger and garlic, chili powder and stir-fry slightly, then add cumin powder, chicken essence, salt, sesame oil, pepper oil and stir-fry well, and drizzle on the leg of lamb.