Roast leg of lamb
Materials：
4 small leg of lamb（1 big leg of lamb）， 3 pcs shallot， 2 pcs ginger， 1 tbsp Szechuan pepper corn（15g）， 2 pcs star anise， 1 tbsp fennel fruit（15g），1 tbsp soy sauce（15ml）， 2 tbsps honey（30ml）， 1 tbsp water（15ml）， 2 tsps salt（10g）， 2 tsps salt（10g）， 2 tsps cumin（10g）， 2 tsps paprika（10g）；
Procedure：
1. Clean the lamb leg and put in pan,use big fire to boil it,then skim off the foamy top as the whole thing boils.Add to shallot,ginger and dosing bin(szechuan pepper corns,star anise and fennel fruit),tuening in soy sauce and salt and get the lid on,use autoclave pressure cooker to boil about 30 minutes.If you use pan,it can need about an hour.
2. Add to honey in water and stir up,roll out the sliver paper on roast,then broil 230 degree.
3. Put ripe lamb leg on roast,firstly brush honey on it heatly,then cover with cumin and paprika(if lamb leg can cover with some salt before cumin),then put in the middle of roast about 30 minutes.That’s OK!
Tips:
1. You must boil lamb leg before roasting,in this way,the meat is weich and you can save time,it also can prevent tasting hard because of boiling long time leading to losing water.
2. When you boil lamb leg ,you can put the green part of shallot or it maybe thrown.In this way,you can leave the white part of shallot to cook.Because nobody eat shallot after boiling meat,so the white part of shallot waste.
3. Not brush honey directly,but dilute honey use water,in order have water to volatilize in some degree,if you brush honey directly and cover with cumin and paprika,it will paste for a long time.
4. You’d better use both the graininess cumin and cumin powder,because though they are same things,but the graininess and power have different taste after roasted.
