material
6 leg of lamb with bone, proper amount of salt and pepper, 2 tbsps of olive oil, 2 onions, 2 carrots, 3 cloves of garlic 10, 750ml of red wine, 780g of canned peeled whole tomato with juice, 300ml of concentrated chicken soup, 300ml of beef soup, chopped fresh rosemary and so on.
working methods
1. Spread salt and pepper evenly on each leg of lamb. Take a thick deep pot and preheat it with medium-high fire. Add olive oil. When the oil is slightly hot, put the leg of lamb into the pot in batches and fry until all sides are brown, about 8 minutes. Then shovel the leg of lamb to the plate.
2. Chop the onion; Cut carrots into disks with a thickness of 0.6 cm; Chop garlic. Add onion to the original pot, stir-fry for 2 minutes, add carrot and garlic, and stir-fry for about 6 minutes until the surface is golden. Add red wine, tomato and soup, chicken soup and beef soup, and mix well. Add rosemary and thyme to taste. Put the fried leg of lamb back into the pot and press it to the bottom with a shovel. When the pot is boiling, turn the fire to medium and small fire, cover the pot, and simmer for about 2 hours until the mutton becomes soft and begins to separate from the bones.
3. Open the lid and cook for about 20 minutes to collect the juice. Remove the leg of lamb from the deep heat preservation tray. If there is still a lot of juice, heat it over medium heat 10 minutes or so until the soup thickens. Finally, pour the thick juice on the leg of lamb and serve.
Practice 2, Chili lamb leg.
material
Ingredients: 1 leg of lamb (weight about 1000g). Seasoning: sliced garlic 30g, chopped pepper 50g, salt and monosodium glutamate 8g, chicken essence 10g, American fresh soy sauce 20g, soy sauce 8g, soy sauce 8g, onion ginger 30g, abalone juice 40g, shallot 5g, salad oil 30g, broth 2000g, and wet starch 65438.
working methods
1. Wash the leg of lamb, add chives, soy sauce, soy sauce, salt, monosodium glutamate and chicken essence for 2 hours.
2. Leave 15g salad oil in the pot, put 20g onion and 20g ginger in the pot, then add the whole leg of lamb, Shaoxing wine and broth for seasoning, simmer for 2 hours, and then take out the pot and plate.
3. Leave 15g salad oil in the pot, add 10g garlic slices, chopped peppers, onion segments and ginger pieces, stir-fry until fragrant, add the original soup of roast lamb leg, fresh soy sauce and abalone juice to taste, thicken with wet starch, and pour the oil out of the pot.
Practice 3, Thai green curry roast lamb leg
material
Lamb leg 1000g, lime leaf 10g, ginger 15g, 2 citronella, 2 cloves of garlic, 50g of coriander, 2 green lemons, 2 peppers, 2 teaspoons of salt (10g), 3 tablespoons of olive oil (45ml).
working methods
Preheat the oven to 170 degrees.
Tear the lime leaves into pieces by hand. Ginger is cut into large pieces at will. Cut off the leaves on the citronella, keep only the roots, mash the roots of citronella with a knife, and then cut them into pieces with a knife. Crush garlic. Cut the coriander into sections (leave a little coriander leaves for decoration). Cut the green lemon into corners. Slice the pepper diagonally.
Put lime leaves, ginger slices, shredded lemon grass, shredded garlic, parsley segments, green lemon wedges, 7g salt and 30ml olive oil into a mortar, then add half of pepper slices and grind them into green curry sauce (or put all the raw materials into a food processor and stir them slightly evenly).
Spread the stirred green curry sauce evenly on the mutton by hand, then wrap the mutton with tin foil and bake it in the preheated oven 1 hour. After roasting, take the mutton out of the oven and leave the rest of the barbecue sauce in the baking tray.
Cut the mutton into 2-3 pieces, put them on the preheated barbecue grill, and bake for 10- 15 minutes. When roasting mutton, always turn the mutton. After turning over, the barbecue juice left in the baking tray can be brushed on the mutton with a brush to increase the flavor of the mutton. Roast the mutton skin until it is crisp.
Pour the remaining barbecue juice into a small pot, then pour coconut juice, stir well, and add the remaining 3 grams of salt. After the barbecue sauce is boiled, put it on the plate.
Cut the roasted mutton into chunks with a thickness of 1cm, put them in a plate with gravy, and sprinkle the remaining pepper slices, 15ml olive oil and coriander leaves on the cut barbecue.