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How to roast French sheep's anterior tendon with rosemary?

Composition details

Six French sheep anterior tendons (about 1680 g)

Salt content

Cumin powder quantity

Onion quantity

Rosmarinus officinalis proper amount

Proper amount of soy sauce

Spiced powder right amount

Proper vegetable oil

Appropriate citronella leaves

Appropriate amount of Chili powder

Slightly spicy and delicious

Baking process

A few hours is time-consuming.

Advanced difficulty

Steps of roasting French sheep's anterior tendon with rosemary

1

French sheep anterior tendon, 6 tendons, 280 grams per treaty. Poke a few holes in the leg of lamb with a fork to facilitate the taste.

2

Add spiced powder, cumin powder, chopped green onion, rosemary, oil, salt and soy sauce, and marinate for more than 3 hours.

three

The pickled leg of lamb is laid flat on a baking tray, and fresh rosemary and citronella leaves are placed on it.

four

Take a front photo.

five

Bake in the oven at 200 degrees for 30 minutes.

six

Take it out after 30 minutes, cut a few knives on the leg of lamb, sprinkle with a layer of Chili powder and oil, and pour a little marinade to make it more tasty. Send it to the oven and bake for about 40 minutes.