Turkey style "roast lamb leg"(tu er qi feng wei kao yang tui )

Turkey style "roast lamb leg"

Introduction:

"Tonic should be done step by step. First, eat seafood, such as low-fat, high protein and light food, and then gradually eat some meat. Half meat and half vegetable are appropriate for eating meat. For example, if you want to eat beef and mutton, you need to match some vegetables to ensure a balanced diet. Today, we introduce a kind of traditional raw material which is often used in autumn and winter, that is mutton. Today, we use mutton as raw material to make a delicious food, which is a family version of Mediterranean Turkish style "roast leg of mutton."

Production steps:

Step 1: prepare the ingredients.

Step 2: cut garlic into minced garlic and set aside.

Step 3: put the butter in a bowl.

Step 4: defrost the butter in the microwave oven and take it out for a few seconds. Don't take it too long. If it melts slightly, the butter is easy to explode after a long time. At that time, it's not worth the loss to clean the microwave oven.

Step 5: mix the garlic in the melted butter.

Step 6: add cumin powder, chili powder and salt into the butter and mix well.

Step 7:

Step 8: mix the butter sauce well.

Step 9: use a knife to make a few cuts in the thick part of the mutton, so as to taste.

Step 10: spoon in the butter sauce on the mutton.

Step 11: wipe both sides of the mutton with your hands.

Step 12: cover the mutton with preservative film and refrigerate for several hours.

Step 13: put onion and geranium leaves in a dish for oil and soup. Pour in red wine.

Step 14: inject appropriate amount of water.

Step 15: the amount of water is more than half of the plate.

Step 16: cut the carrots and potatoes into 2 cm cubes and string them with a drill.

Step 17: put the remaining leftovers into a baking pan filled with seasoning water to pick up the fat.

Step 18: put the baking tray with seasoning water into the bottom of the oven, and preheat the oven at 220 ℃.

Step 19: take out the leg of lamb that has been marinated for 4 hours, put it on the grill, and let it stand for 30 minutes in the constant temperature. When the marinade is melted, put the vegetable kebabs and the remaining potatoes on it.

Step 20: put the grill into the middle layer of the oven, bake at 210 ℃ for 50 minutes, and code the dish together with the vegetables.

Step 21: put the half baked potato chips on the bottom of the plate.

Step 22: take out the baking tray used to pick up the soup in the oven, and pour the soup into the pot.

Step 23: add the ketchup.

Step 24: add condensed milk.

Step 25: add the curry powder.

Step 26: add black pepper.

Step 27: add salt to taste.

Step 28: Boil the butter crisp in warm water and pour it into the pan.

Step 29: let it thicken.

Step 30: add a few drops of lemon juice to serve as a dip for barbecue and vegetables, and serve with roasted lamb leg.

Step 31: all operations are completed.
This barbecue is characterized by beautiful color, golden red skin, rich aroma, tender and smooth meat, salty, fresh and slightly spicy, and delicious taste.

Materials required:

Leg of suckling sheep: half 500g

Garlic: 20g

Carrot: 80g

Potatoes: 80g

Onion: 50g

Red pepper powder: 5g

Salt: 5g

Chili powder: 3 G

Cumin powder: 1g

Butter: 20g

Red wine: 25ml

Fragrant leaf: 1 piece

Lemon juice: 5g

Curry powder: 2G

Ketchup: 10g

Condensed milk: 10g

Butter crisp: 25g

Black pepper: a little

Note: 1, according to the size of the oven at home, to choose the size of the meat. Roast lamb leg, to choose fresh and tender lamb as raw material, old sheep is not suitable for making this dish. I used half a leg of mutton. First, I couldn't put the whole leg in the oven. Second, the tendon part of the leg didn't taste good and had too many tendons. So I removed it and only chose the upper part of the leg with too many tendons. The cut leg spring can be used as sauce mutton or stewed mutton. 2. The curing time should not be too short, more than four hours, otherwise it will not taste good. When pickling, the thick part of the meat should be cut a few times to make it as thick as possible to maintain the same thickness, so that the roast is more uniform. If you have a probe thermometer at home, you can insert the probe into the meat to check the internal temperature. If the internal temperature reaches 75-80 degrees, the meat will be cooked thoroughly, and the roasted meat will be tender and accurate. 3. Use the soup in the dish to make the dip. It tastes the best! It's best not to mix the sauce, the original taste is delicious. Don't waste potatoes and carrots. Cut them into pieces after baking. As a side dish of roasted lamb leg, rice is the most delicious. 4. When making sauce, you can also use curry pieces, put half of them, and the taste is good.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Tu Er Qi Feng Wei Kao Yang Tui