How to cook cumin sauce-flavored roast lamb leg

Practice of roast leg of lamb with cumin sauce

Two tablespoons oyster sauce

3 tablespoons of extremely fresh soy sauce.

Sesame proper amount

Appropriate amount of Chili powder

Cumin right amount

Proper amount of salt

A clean leg of lamb. I chose the front leg of the sheep, which is thinner. Some people like to eat fatter, but that's the hind legs of sheep. Sheep's hind legs will smell better when roasted. )

Boil water in a pot. When the water boils, add the leg of lamb. At the same time, add a spoonful of salt, an octagonal, pepper and red pepper. (These seasonings are not listed in the ingredient list, so you can add them yourself appropriately. ) After the water is boiled, simmer for 10 minute. Simmer for half an hour. The soup is cold, heat it. The pot is a little small, so I separated my calf. )

Take out the cooked leg of lamb and let it cool.

Sheep's thigh is cut every 1cm wide, and the blade cuts the sheep's bone.

2 tablespoons oyster sauce and 3 tablespoons fresh soy sauce.

Spread the prepared soy sauce evenly on both sides of the leg of lamb. Calves work in the same way. Let's stand for half an hour.

Sprinkle cumin, sesame and Chili powder on the leg of lamb. These materials are scattered according to personal preferences. I like cumin and Chili flavor, so it's good to sprinkle a lot.

Preheat the oven in advance, and bake the baking tray at 220 degrees in the middle layer for 40 minutes. It's time to take out the leg of lamb and turn it over Sprinkle cumin and Chili powder on the other side and bake for 10 minute.

Eating out of the oven while cutting is very enjoyable ~ ~