How to make a roast leg of lamb, whether to marinate the roast leg of lamb first

Updated on delicacies 2024-03-03
14 answers
  1. Anonymous users2024-02-06

    One of the front legs of the lamb, wash and dry.

    Put cumin powder, chili powder, salt, honey, thyme, rosemary, cooking wine, peppercorns, minced green onions, garlic sauce into a bowl, add a little dark soy sauce, mix, stir, and spread on the leg of lamb.

    Use a knife to prick the leg of lamb to facilitate the seasoning, castrate for at least two hours, then put the leg of lamb in a pan and fry on both sides until golden brown.

    Then put chopped onions, fennel and other vegetables in the pan (according to personal preference), then put in the leg of lamb, cover the pot and bake, roast at 190 degrees.

    After baking for one hour, remove the lid of the pot, continue to feed the leg of mutton, and then remove the lid and bake on 250 degrees for about 10-15 minutes, subject to the caramelization of the skin of the leg of lamb.

    Remove and spritz with a little wine and serve.

  2. Anonymous users2024-02-05

    Marinate first, so that you can absorb the flavor, otherwise the roasted meat will have a weaker taste.

  3. Anonymous users2024-02-04

    The method of marinating the roast leg of lamb is divided into four steps:

    1. First, wash the leg of mutton, first use a bamboo skewer to pierce many small holes in the meat, which is very important, many merchants sell roast leg of lamb ignore this step, this step is to make the marinade quickly and easily marinated thoroughly.

    2. The second is to add vegetables and simple seasonings to marinate. Specific method: Take 1 kg of each leg of lamb as an example, add 30 grams of green onions, ginger, garlic and coriander, 25 grams of carrots, 15 grams of salt, 50 grams of shallots and cooking wine, mix the leg of lamb well, press and marinate with heavy objects for 2 hours until the bottom taste.

    3. The third is to make sauces. Take 15 grams of light soy sauce, 25 grams of maltose (to be boiled in hot water), 25 grams of Lee Kum Kee barbecued pork sauce, 25 grams of hoisin sauce, 10 grams of monosodium glutamate, 20 grams of oyster sauce, 5 grams of Maggi umami juice and 5 grams of pepper, and then add a little red yeast rice powder diluted with white wine according to personal preference.

    4. Fourth, the marinated leg of lamb is wiped dry with a rag, mixed with the seasoned sauce, and then marinated for 3 hours.

    The flavor of the leg of lamb is still insufficient just by pickling, so we have to add flavor to the leg of lamb during the roasting process. Put a little shallot, green onion, coriander and other vegetables in the baking tray to the bottom, pour a little salad oil, and then put the marinated leg of lamb on it, brush some scallion oil or salad oil, or it can be spicy oil, put it in the oven (200 on the surface fire, 180 on the bottom fire), bake for 35 minutes on medium heat (pay attention to turning over and brushing the oil halfway), and then bake for 10 minutes with 250 noodles and 220 primers until the skin is crispy, then take out the knife, sprinkle cumin powder, pepper and salt on the plate, the finished product is fragrant, crispy on the outside and tender on the inside.

  4. Anonymous users2024-02-03

    1. The pickling method of charcoal-grilled lamb leg.

    How to eat charcoal-grilled lamb shank, the key is that the way of marinating is not authentic. When marinating the charcoal roasted leg of lamb, we first prepare the marinade. First put appropriate cold water in the pot, add spices, shallots, carrots, xianglai, cumin powder, chili peppers, and wait for boiling, remove the residue, and the rest is the marinade.

    Then cut the lamb chops twice, smear them with salt and chicken essence and marinate for 30 minutes. Eventually, it usually takes more than half a day to marinate the lamb chops with marinade.

    2. Roast lamb seasoning.

    The recipe and secret recipe for barbecue are as follows: The first step is to prepare a lamb foreleg in advance, appropriate unsalted butter, black pepper, fennel seeds, green onion, ginger, cumin powder, minced garlic, vegetable oil, lime, tomato sauce, chili flakes, salt, etc. The second step, after the lamb chops are cleaned, use a bamboo skewer to pierce a small round hole, which will make it more flavorful.

    Step 3: Crush the spices, spread them on the lamb chops with salt, lime, tomato sauce, vegetable oil, minced garlic, etc., wrap them in a plastic bag and put them in the refrigerator overnight. Fourth, after the charcoal fire is made, tear off the plastic bag, put the lamb chops on the skewer rack, and gradually cook them.

    What is the authentic charcoal grilled leg of lamb marinating method.

    3. Characteristics of roast sheep.

    Roast lamb is a signature dish with a more prominent taste in the region. Roast lamb seasoning is as follows: star anise, cumin, sesame pepper, ginger, pepper, hawthorn fruit, poria cocos, edible salt, monosodium glutamate, vegetable oil, cinnamon powder, rice wine, fragrant mint, etc.

    When making roast lamb, you need to rub this seasoning on the beef, marinate it for most of the day, and then put it on the skewer rack to gradually cook. During the whole process of baking, you can add a little cumin powder to make it taste better. The whole process of roasting takes a long time, so everyone must be patient when making roast sheep.

  5. Anonymous users2024-02-02

    The ingredients for roast lamb leg are onion, cumin, Sichuan pepper, spices, fungus, coriander, vinegar, soy sauce, oyster sauce, bay leaf cinnamon, and various spices.

  6. Anonymous users2024-02-01

    Rinse the leg of mutton, poke small holes evenly on the leg of lamb with an iron hammer, then put the leg of lamb into a large basin, add salt and pepper water to marinate for 4 6 hours. We can add cinnamon, star anise, grass fruit, ginger, tomato sauce and mutton broth directly to the baking sheet, and then put the pickled leg of lamb on the baking sheet, and put shallots, tomatoes and celery on the leg of lamb.

  7. Anonymous users2024-01-31

    How to marinate a charcoal-grilled leg of lamb.

    Marinating the leg of lamb is the first task of roasting the leg of lamb, and if the appearance is particularly delicious, the follow-up work will be relatively simple. First of all, if you want to open the knife from the mutton slices, if you marinate it, it will be more flavorful, and then you can add chili noodles, Sichuan pepper, and cumin. Apply it to the leg of lamb and subsequently, marinate.

    Finally, prepare some sauces for brushing, which will be particularly delicious and more appealing. Be careful when placing the charcoal fire at the end, so that it will taste more delicious.

    The secret recipe for roasting a leg of lamb.

    Roast leg of lamb must be the condiment in the early stage and the most important thing in the later stage of roasting. First of all, you have to prepare some more sufficient condiments, so that you can better make the roast lamb leg flavorful, and you must be careful during the production process to prevent injury. Subsequently, in the process of dedicated development, we must find the taste well, and the oven temperature should not be too high, and the time should not be too long, so as to ensure that the taste is delicious.

    Actually, if you take it out for the second time after the exam, it will taste more delicious, so in the future, put the barbecue in the oven, so it will taste more delicious. The grilled meat is also very popular.

  8. Anonymous users2024-01-30

    Mix well with 100 grams of chili powder, 20 grams of pepper powder, 40 grams of cumin powder, 50 grams of cumin powder, pour 400 grams of oil into a frying spoon and heat it, pour the powder into it when the temperature drops to seventy or eighty degrees, stir evenly, pour it into a basin and put the mutton skewers into it to marinate for 1 hour. The real roast lamb does not need to be marinated at all, and the roast mutton requires three kinds of seasonings, salt, cumin grains and chili noodles, which is the most authentic and original method of kebabs, if you want to make the taste and taste better, you can. Brush the outside with a layer of egg whites, and if you feel that the lamb smells strong, you can use onion water to soak the meat.

    The delicacy of any kind of food first comes from fresh ingredients, mutton skewers are even more so, the freshest mutton is selected, cut into pieces, skewers are skewered, and grilled directly on the fire, while roasting while sprinkling salt, cumin and other seasonings, salt, monosodium glutamate, chili powder and other flavors are very good. This is where you can experience the aroma of fresh lamb. Mutton skewers are sliced with a knife using the loin of mutton and the hind legs of mutton, adding salt, onions, milk, eggs, pepper, monosodium glutamate, cooking wine, peppercorns, chili powder, cumin powder, marinated first, and then worn into skewers for grilling, so that the mutton skewers that come out later have freshness and tenderness.

    Each barbecue restaurant has its own level of expertise, and it depends on the tastes of local customers. Some people like to eat the one that is charred on the outside and tender on the inside, and some people like to eat the original flavor. But Shinbi's authentic kebabs are pickled, but most people don't know about it!

    The traditional skewers are deodorized, and healthy and good lamb cannot be marinated, and the marinating is to cover up the fishy smell of the mutton. The sheep of Qinghai and Ningxia should eat the original taste, cut and skewered, and must be charcoal fire when roasting, and seasoned with soy sauce, pepper, pepper, refined salt, etc., so that the roasted meat is charred and tender on the outside, the moisture loss is less, and the mutton is fresh and fragrant.

    Freshly killed Xinjiang mutton, freshly roasted does not need to be pickled, just sprinkle some salt cumin when roasting, and like to eat spicy sprinkled pepper noodles, the original taste. If you need to pickle, onion, Xinjiang is called skin tooth, chop, want to add starch to the tender point of the meat, eggs, meat cut into pieces and mix well to marinate, add skin and teeth to remove the smell, add starch egg meat will be very tender.

  9. Anonymous users2024-01-29

    When making roast lamb shanks at home, they need to be marinated in advance. We marinate the cleaned leg of mutton, we need to add monosodium glutamate and edible salt to the bowl, so that the flavor of the seasoning can be fully integrated into the leg of mutton, so we need to stir constantly, and you can also slice the leg of mutton with a few knives, after doing so, put it aside for half an hour, and then pour in the prepared seasoning water, soak for a while. After fully soaking, we can prepare an appropriate amount of crispy water, and pour the lamb leg while it is hot, this step must be fast, while it is hot, otherwise the surface of the lamb leg can not form a crispy skin, which will affect the eating time.

  10. Anonymous users2024-01-28

    It must be marinated in advance, so that the lamb can be more flavorful, so that the roasted leg of lamb is more delicious and very delicious.

  11. Anonymous users2024-01-27

    Yes. In this way, the meat quality of the roasted lamb leg is very good, and the taste is also very good.

  12. Anonymous users2024-01-26

    Method 1: Roast the leg of lamb.

    Prepare the following ingredients: 1 leg of lamb, 1 green onion, 1 piece of ginger, 3 tablespoons of cooking wine, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, appropriate amount of salt, 15 grams of cumin, 15 grams of cooked sesame seeds, 2 potatoes, 1 onion.

    The specific method is as follows: put a small mouth on both sides of the leg of mutton, go deep into the bone, chop the green onion and ginger, put the green onion and ginger in the leg of mutton, cooking wine, soy sauce, salt and oil, let the seasoning evenly contact with the leg of mutton, you can massage it with your hands to taste, marinate for more than 1 hour, turn it a few times halfway, half of the cumin and sesame seeds are ground into powder with a food processor, put the leg of lamb on the grill, sprinkle the polished cumin sesame powder on both sides, bake for 30 minutes, remember, the leg of lamb should be wrapped and covered with tin foil first, and after baking for 30 minutes, remove the tin foil, Continue to bake for 15 minutes, then take it out and apply a layer of oil after 5 minutes, sprinkle with whole cumin and sesame seeds, and sprinkle some chili peppers if you like spicy food. Bake for 10 minutes, then turn over and sprinkle seasoning and bake for 5 minutes!

    Lamb nutritional value:

    1.Lamb is rich in protein, which is higher than pork beef.

    3.Mutton has a unique smell, mainly because the fat contains the component of calcareous carbon, after the fat is removed, the mutton will no longer have a smell.

  13. Anonymous users2024-01-25

    The marinating method and ingredients for grilled lamb chops are as follows:Ingredients: 1000 grams of lamb chops.

    Excipients: 1 onion, appropriate amount of Sichuan pepper, 1 small bowl of cumin, appropriate amount of minced chili pepper, appropriate amount of salt, appropriate amount of cooking oil.

    1. Soak Sichuan peppercorns in water and let cool.

    2. Shred the onion, pour all the pepper and water into the container with the onion, add an appropriate amount of salt and grasp well.

    3. Wash the lamb chops, put them in the onion and peppercorns, knead them on both sides, rub them for a while, and then marinate them for three hours.

    4. Stir-fry the cumin granules over low heat for half a minute to bring out the aroma, and then mash them for later use.

    5. Preheat the oven at 200 degrees for 10 minutes, brush the baking tray with oil or tin foil, select the peppercorns and onions on the top of the lamb chops, put them in the oven in the baking tray and bake for about 35 minutes.

    6. Then take it out and brush it with oil, sprinkle cumin powder and a little salt and bake for 10 minutes, and finally put the chili noodles and bake for another 2 minutes.

    7. After the re-baking is completed, it can be plated.

  14. Anonymous users2024-01-24

    Roast leg of lamb. Ingredients: 1 lamb hind leg, 200 grams of celery, 1000 grams of tomato paste, 250 grams of tomatoes, 30 grams of refined salt, 1000 grams of Sichuan pepper water, 5 grams of cinnamon, 10 grams of star anise, 2 grass fruits, 20 grams of ginger, 500 grams of shallots, 500 grams of mutton soup.

    Steps: 1. Rinse the leg of mutton, poke the small holes evenly with an iron chisel, put it in a container, add refined salt and pepper water and marinate for 4 6 hours.

    2. Add cinnamon, star anise, grass fruit, ginger, tomato sauce and mutton soup to the baking tray, then put the pickled leg of lamb, and put shallots, tomatoes and celery on the leg of lamb. When the oven is heated to about 180 200, push the baking tray into the oven, turn it every hour, about 3 4 hours, the soup is dry, the leg of lamb is cooked, take it out and put it on a plate, and garnish with coriander.

    Nutritional value: 1. Supplement protein.

    As we all know, in meat, the protein content of mutton is relatively rich, it is more sufficient than the protein of pork, chicken, and fish, and its proportion of high-quality protein will be higher, so if you want to enhance your physique and improve your body's immunity, you must eat more lamb legs. And because it has a relatively low fat content, it is also more suitable for middle-aged and elderly people.

    2. Warm and replenish the spleen and stomach.

    Many people have chronic gastrointestinal diseases and poor digestion, so they dare not eat mutton in their lives, but in fact, people with poor digestion can eat some leg of mutton appropriately. The digestion of lamb leg is relatively easy, and it has the effect of warming the spleen and stomach, and eating lamb leg regularly can improve gastrointestinal function and improve digestion.

    3. Nourish blood and warm menstruation.

    Many women have problems with lack of qi and blood, menstrual disorders and menstrual cramps, and in this case, they can also eat more lamb shanks. Lamb leg is rich in protein, iron and other nutrients, so it can effectively replenish blood and warm menstruation, relieve the problem of dysmenorrhea and irregular menstruation.

Related questions
21 answers2024-03-03

The practice of deducting meat at home.

Clean the pork belly, put it in a soup pot, add green onions, cooking wine, ginger slices and cook over high heat for 30 minutes, remove and drain. >>>More

11 answers2024-03-03

Let's say there are a total of x balls in the bag.

The starting red ball accounts for 1 4, then the starting red ball has 1 4*x. >>>More

9 answers2024-03-03

The traditional micro-business of pressing goods is recommended not to do it. Find a good WeChat platform, be their distributor or** in the form of no pressure goods, directly recommend members to place orders, and you can directly withdraw the income. This model doesn't tie up your capital on the first and doesn't take your main time on the other.

13 answers2024-03-03

Factors that affect the hourglass of time include: the amount of filling, the curvilinear shape of the inner wall of the glass ball (there are slight differences in the length of the hourglass upright and inverted), the width of the neck pipe, the type and quality of the filler. The earliest hourglasses used tomb marble grinding powder, iron filings, and eggshell powder. >>>More

7 answers2024-03-03

I'm going to do the same to your boyfriend, a man wants to have a woman who loves him wholeheartedly and doesn't have a grain of extra sand. That's why there will be extramarital affairs, "only depending on the individual's thoughts, not only all", but in the "password", there are some things about physiology, of course, it needs to be meaningful. . . Women's physiological things, it's not good, women don't know as much as men. >>>More