2, cumin garlic roast lamb leg pickling method 1:
Ingredients: 1 leg of lamb (2kg), 2 potatoes, 2 sweet potatoes, 1/3 pumpkins, 1/2 broccoli, 1 root carrot, 1 tablespoon salt+1/2. Black pepper 1/2 teaspoon+1/2 teaspoon, basil 1/2 teaspoon, honey 1/4 cup, olive oil 2 teaspoons +2 teaspoons.
Steps:
1. Wash the leg of lamb, wipe off the surface moisture with kitchen paper, and cut a hole on the surface of the leg of lamb with a knife every 3 cm for tasting;
2. Sprinkle salt on the surface;
3. Massage the leg of lamb by hand and rub it back and forth to make the salt penetrate into the leg of lamb (both sides should be done);
4. Sprinkle cumin, dried garlic, rosemary and black pepper on the surface (both sides) in a 2-3 way;
5. Sprinkle olive oil on the surface of the leg of lamb, then wrap the leg of lamb with plastic wrap and put it in the refrigerator for more than 4 hours (overnight);
Pickling and making method of roast lamb leg 2;
This is the raw material for curing 5-6 leg of lamb:
Onion 1 ginger 300g coriander100g scallion 50g millet spicy150g (you can add more spicy ones), dried prickly ash, a small amount of white cardamom, a handful of boco, a dozen fragrant leaves, 4-5 tsaoko, 2-3 cinnamon and 5-6 star anise.
1. Clean the old ginger, pat it loose and cut it into dices, cut parsley and green onions into knots, and break the millet with a cooking machine (as shown below).
2. Add a proper amount of water, salt, pepper and white wine to the prepared marinade, and the taste will be more salty than the usual fried dishes (as shown below).
Roast leg of lamb mastering pickling method
This is the leg of lamb bought in the vegetable market.
Selection method: when selecting the leg of lamb, the appearance should be complete, the lean meat should be ruddy, the fat should be white or cream, and the surface should be moist and elastic.
Roast leg of lamb mastering pickling method
4. Put the seasoning into the pot, put on rubber gloves and put a leg of lamb first, then grab the marinade in the pot and rub it on the leg of lamb for 3 minutes.
5. Let the marinade in the basin be fully released, add the remaining leg of lamb and marinate for 8 hours.
This marinade can also marinate roast chicken!
Roast leg of lamb mastering pickling method
Next, prepare the grill, smokeless charcoal and start baking!
Pickling method of roast lamb leg 3
65,438+0 sheep forelegs (65,438+0,250g-65,438+0,500g/sheep) were washed, and material A (65 65,438+000g onion and Jiang Mo, 50g cooking wine, 50g dried pepper and celery, 25g pepper and 65,438+were added. In order to make the pickled leg of lamb have a more perfect flavor, it should be marinated with salt water for a long time when cooking.
Injection curing method of roast lamb leg and lamb chop 4
Dad's agarwood 100 g mixed with 3 kg of water can pickle about 14 kg of leg of lamb. First, put the ingredients into a plastic container, and then put boiling water into this plastic container to stir, so that the ingredients are fully dissolved. Just like making coffee ~ (it must be a plastic container). Cool feed water is evenly injected into the lamb chops and legs every two centimeters. Every place is injected until the meat bulges, and both sides need to be beaten. At first, I bought frozen leg of lamb and lamb chops, which completely thawed, and then I cooked them. )
Salted leg of lamb and leg of lamb should be put in the refrigerator and not frozen. They can be baked after curing for at least 12 hours.
The salted leg of lamb and sheep are placed on the stove and roasted with dark fire until golden brown.
Pickling method five of lemon leg of lamb
Ingredients: leg of lamb 400g, olive oil 125ml (vegetable oil can be used instead of peanut oil), 2 tablespoons of lemon crumbs, 2 tablespoons of lemon juice, 2 tablespoons of dried white, 2 teaspoons of black pepper crumbs 1 teaspoon, thyme, rosemary 1 tablespoon, and some garlic slices.
Practice: I divided it into four parts: curing juice preparation, mutton processing, baking and serving.
Sauerkraut juice blending
1, planing lemon peel into fine chips;
2. Squeeze and extract lemon juice;
3. Put the crushed lemon and lemon juice into a bowl, and then add the dry white and olive oil in turn;
4. Prepare a corresponding amount of thyme;
5, add spices to the mixture, stir well, and the marinade will be OK.
Mutton processing
1, wash the leg of lamb, cut the flower knife with a sharp knife, and each knife edge is about the distance;
2. Put 1-2 pieces of garlic on each edge and sprinkle a little rosemary evenly. If there is fresh rosemary, it is a better choice;
3. Put the spiced leg of lamb into a big container, pour the marinated juice on the leg of lamb, then cover it with plastic wrap and marinate it for at least 3 hours, or turn it over overnight.
4. Take out the pickled leg of lamb and bake it in a baking tray.
Baking process: preheat oven 180℃ for 5 minutes, and then bake for about 90 minutes.