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