Roast leg of lamb is a famous dish for guests in Hulunbuir, with rosy color, crisp and mellow aroma, delicious taste and long aftertaste. It is said that roast leg of lamb was once Genghis Khan's favorite dish, during Genghis Khan's Eastern Expedition, the official in charge of food, in order to shorten Genghis Khan's meal time, so that he could rest a little, without Genghis Khan's consent, he often ate roast whole lamb, cut into pieces and grilled. At that time, Genghis Khan was busy with the war and did not pay attention to these things, but the attendants brought him a plate of roast leg of lamb for him to eat every day, because the roast leg of lamb meat was crispy, crispy, not greasy, he loved to eat it. In the future, he must eat every day, and everyone appreciates the roast leg of lamb, and since then, the herders have added a famous dish to the table. Today I'm going to make this improved version of the secret roast leg of lamb, I hope you enjoy it!
Ingredients: leg of lamb, potatoes, carrots, shiitake mushrooms, bell peppers, onions
Seasoning: salt, black pepper, garlic flakes, cumin grains, cooking oil, garlic, honey
Preparation steps:
1. For the convenience of oven baking, I specially selected the leg of lamb this time. First of all, marinate the leg of lamb, wash the meat of the leg of lamb, dry it with kitchen paper, and then use a fork to insert more small holes in the surface of the leg of lamb, as deep as possible, so that the taste will be tasted when marinating.
2. Sprinkle some salt on the surface of the leg of lamb, then spread it well and knead it appropriately a few times to make it more flavorful. Then, in the same way, apply cumin and black pepper evenly, wrap in a layer of plastic wrap, refrigerate in the refrigerator, and marinate for at least four hours.
3. Carrot cut into hob pieces, potatoes into pieces, shiitake mushrooms into small pieces, large bell peppers into small pieces, onion into strips, garlic slices
4. Put the chopped carrots, potatoes, shiitake mushrooms, and bell peppers into the baking dish, add salt, black pepper, garlic slices, cumin grains, cooking oil, stir well, it is recommended that black pepper and cumin grains put more, so that the roasted vegetables are very delicious.
5. Before the official roasting, we also need to concoct the honey water, according to the ratio of 4:1.
6. Take out the marinated leg of lamb and brush the surface of the leg of lamb evenly with cooking oil, followed by a layer of honey water.
7. After the oven is preheated in advance, first put the vegetable plate on the bottom and the leg of lamb in the middle layer, so that the baked oil can penetrate into the vegetables, which will be very delicious.
8. After 30 minutes, first remove the roasted vegetables and set aside. At this time, the temperature of the oven is still very high, be careful.
9. Take out the leg of lamb, before the second roast, we will continue to brush it with honey water, brush evenly on both sides, and then sprinkle some cumin grains and pepper noodles evenly. To prevent overstaining, we cover it with a layer of tin foil. Close the oven at 220 degrees again and bake for 40 minutes.
10. Ding! Time is up! After the fragrant leg of lamb is baked, we put the leg of lamb out first, for aesthetic purposes, and then put the leg of lamb on top of the roasted vegetables, slightly garnished with some cut onions, really full of color and flavor. Take a bite, wow! The texture is really perfect, crispy on the outside and tender on the inside. Especially recommended to be sure to brush this honey water, honey water as far as possible slightly thicker, this slightly sweet taste, really endless aftertaste, too addictive. Then there are also roasted vegetables, meat and vegetarian combinations, I believe you will like it.
Well, today's sharing is here, like friends remember to help like Oh!