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Teach housewives how to use Cantonese techniques to cook top-quality roasted lamb legs - roasted Australian lamb legs with blueberry sauce

2024-04-16 16:13:48 691

A while ago, while chatting with housewives in a food group, we talked about the topic of large-scale family barbecue. Some housewives immediately expressed that "when they see large meats such as lamb legs and lamb chops, they will feel at a loss and have no way to start.". Recently, my friend gave me two Australian lamb legs, which were roasted with cumin and blueberry sauce, and I have accumulated some insights. Today, I will share with you:

Details of ingredients

Australian bony lamb hind legs1 piece
Blueberries8
Saint Mary Fruit1 unit
potato1 unit
chamomile 1 tree
almond8 pills
onion1/2 pieces
Scallion1 piece
Coriander1 piece
ginger4 pieces
garlic1 unit
Sticky Rice noodles1 tablespoon
Cornstarch1 teaspoon
sugar1 teaspoon
Light soy sauce3 tablespoons
Erguotou1 tablespoon

Technique

difficultyintermediate
workmanshiproast
tasteFruity taste
timeThree hours

Steps to make Teach housewives how to use Cantonese techniques to cook top-quality roasted lamb legs - roasted Australian lamb legs with blueberry sauce

1. Take the Australian lamb leg out of the freezer and move it to the freezer for natural thawing (which takes one day).
2. The lamb leg thawed well, but when I opened the packaging, a small lid suddenly fell out. It turned out to be a protective lid to prevent the sheep bone marrow from flowing out. Oh, it was so thoughtful. When I picked it up and smelled the lamb leg, there was no fishy smell of raw meat, especially the special aroma of lamb bone marrow. (Due to taking a day to thaw the leg of the lamb, it was already nighttime when the photo was taken, and there was some color difference. The color is based on picture 1.)
3. Use kitchen paper to wipe off the moisture on the surface of the lamb leg, cut off the fascia on the surface of the Australian lamb leg, and cut off any excess meat to shape it properly.
4. Use a sharp knife to stab the leg of the lamb and cut the fascia into sections.
5. Peel and chop the garlic, stir fry it in oil to make garlic flavored cubes.
6. Prepare onion, scallion, coriander, ginger, and garlic flavored diced.
7. Prepare sticky Rice noodles, raw flour, sugar, soy sauce and Erguotou.
8. Chop onion, onion, coriander and ginger, mix them with garlic granules, stick Rice noodles, cornflour, sugar, soy sauce and Erguotou, and mix them well.
9. Put the Australian lamb leg into a fresh-keeping bag, then add the marinade and spread it evenly by hand.
10. Tie the cling bag tightly and marinate it overnight in the refrigerator.
11. Prepare blueberries, virgin fruits, potatoes, and bitter chrysanthemums.
12. Wash and drain the bitter chrysanthemums, cut the top of the Saint Mary fruit into a cross shaped flower shape, cut the potatoes into long strips using a mold, soak in diluted salt water for 5 minutes, and then dry the surface with kitchen paper.
13. Prepare fresh blueberries and mix blueberry sauce with warm water.
14. Crush the almonds with a rolling pin and prepare them.
15. Preheat the air fryer at 180 degrees for 5 minutes, then put the potato chips into the frying basket and set the time to 10 minutes. Then take them out and shake them, and set the time to 5 minutes before taking them out.
16. Put the marinated Australian lamb legs into an air fryer (as the potato chips do not need to be preheated just after frying, if the fryer is just started, it needs to be preheated to 160 degrees for 3 minutes).
17. Turn off the air fryer and cook at 160 degrees for 10 minutes.
18. Then, observe how much longer the lamb leg still needs to be cooked, so that it is easy to observe clearly.
19. Increase the temperature to 200 degrees and cook for another 10 minutes. (You can use the tip of a knife to puncture the leg of a lamb to see if it is fully cooked. If there is still bleeding, it indicates that the lamb is not yet cooked.)
20. Then pour blueberry sauce onto the roasted lamb leg, turn off the fryer and simmer for 5 minutes, allowing the lamb to absorb the flavor of the jam. Place the Saint Mary fruit, bitter chrysanthemum, fresh blueberries, and French fries on a plate, take out the lamb leg, drizzle with blueberry juice, sprinkle with crushed almonds, and enjoy.