Chinese Food
Roasted lamb leg with cumin
(85901 views)
When eating roasted leg of lamb in a restaurant, I always feel that I don't see anything in my eyes. The smell is fragrant . It's a combination of shape, color, taste and freshness. What's more, it's fragrant meat, scorched outside, tender inside and dry, crisp and not greasy. So at home, how to cook the leg of lamb? I first put the leg into a pressure cooker and cook it. When I cook it, I can put all kinds of seasonings in it. The cooked leg saves the time of curing. Otherwise, the leg needs to be marinated for about a day. I don't know if anyone else has done it. It's mainly because - such a leg. It takes at least one hour to bake in the oven. It's time-consuming and laborious. Because the roasting time is too long, the meat quality of the leg is easy to dry. The leg is cooked and then roasted. The meat is soft and tender. It also saves the baking time. This is to prevent the water loss caused by long-term baking from making the taste dry and hard.
Cooking ingredients
Cooking Steps
Step1:Wash the leg and put it into the pot. Boil it over high heat and skim the foam. Put in shallot, ginger and pepper, star anise, fennel. Mix in soy sauce and salt. Pour into pressure cooker and cook for 15 minutes.
Step2:Cumin powder, black pepper powder, Haitian bean paste. Raw sauc
Step3:Mushroom slices, onion slice
Step4:Spread tin paper on the baking tray. Spread mushroom slices and onions on it. Preheat the oven at 230 degrees.
Step5:Take out the cooked leg and put it into the baking pan. Cut a few knives on the leg. Brush a layer of sauce while it's hot. Sprinkle a layer of cumin and chili powder. Place in the middle of the oven. Bake for 10 minutes.
Cooking tips:Cook the leg before baking. The meat is soft and tender. It also saves the baking time. This is to prevent the water loss caused by long-term baking from making the taste dry and hard. There are skills in making delicious dishes.
