Step1:Wash and dry the leg of lamb. For the convenience of distinguishing, I will make side a on the outside and side B on the inside. Cut off the fa
Step2:Evenly spread cognac (Brandy) on the surface of the leg. Evenly spread salt powder. Then pepper powde
Step3:Shred thyme leaves and rub them on the whole surface of the le
Step4:Hang the leg of lamb. Put it in a cool and ventilated place for 24 hours. This can dry the moisture in the skin and make the skin on the outside of the leg crisp
Step5:Prepare forty petals of garlic. Preserve garlic skin. Wash. Dry up moisture. Pour in a little olive oil. Mix well. (some of you may think garlic is too ruthless. It's too wasteful. After baking, garlic absorbs the essence of suet. It is used to wipe bread. It tastes super good. And finally use about 20 garlic in the sauce.
Step6:Before baking, the thyme and pepper on the surface of the leg must be removed with a brush. Because in the baking process, these surface things are easy to bake and paste, which affects the taste of the finished product. This step is easy to be ignored by many people
Step7:Put garlic on the bottom, around, and on the surface of the leg. Set the oven temperature to 180 degrees. Medium level fire. Open the oven. Brush the roasted mutton oil on the surface of the leg with a brush every time you turn over the side. This will make the taste better
Step8:Bake A30 minutes first. Turn over. Bake side B. place garlic around and under the side as usual. Bake for 60 minutes. Pierce with steel needle. The blood is deep red and turbid. It's very necessary to prick the leg at this time. It can help to distinguish the juice color of roasted le
Step9:The leg of lamb has been roasted for 90 minutes. At this time, it's time to bake B noodles. By the way, pick out 20 garlic grains and cool them for standby. Take a few Thymes, add a little salt, and mash them into mu
Step10:According to the number of people. Add olive oil. Half a tablespoon for each person. Mash it into a paste. Peel the roasted garlic. Add in the stone mortar and continue poundin
Step11:Mashed vanilla garlic paste for filtration. Press lightly with spoon. Separate vanilla residue and oil past
Step12:Hang the mashed garlic under the filter screen into the oil paste. Stir the oil paste evenly. Add salt and pepper as appropriate
Step13:Roast the leg for 120 minutes. Bake both sides of a and B for 60 minutes respectively. Pour the vanilla residue on the inside and outside of the leg twice. Spread it evenly. Tilt the baking tray. Coat the surface of the leg with the roasted mutton oil
Step14:At this time, adjust the oven temperature to 200 degrees. Bake for 20 to 30 minute
Step15:
Cooking tips:There are skills in making delicious dishes.