Ingredients

• Lamb leg (1 piece, about 1.5 - 2 kg)

• Onion (2)

• choppedGarlic (5 - 6 cloves), minced

• Cumin powder (2 - 3 spoons)

• Chili powder (2 spoons, adjustable according to taste)

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Olive oil (appropriate amount)

• Rosemary (appropriate amount)

• Lamb leg marinade (can be made by yourself: salt, black pepper, cumin powder, Chinese prickly ash powder, a small amount of red wine to make rubs, appropriate amount)

• Black tea powder barbecue seasoning（3g）

   

Instructions

1. Wash the lamb legs and dry them with paper towels. Make several cuts on the surface of the lamb legs, about 1 - 2 cm deep, to facilitate the flavoring.

2. Mix the chopped onion, minced garlic, cumin powder, chili powder, salt, black pepper, olive oil, Black tea powder barbecue seasoning, rosemary and lamb leg marinade in a bowl and stir well. Apply the marinade evenly on the lamb legs and massage for a while to let the lamb legs fully absorb the flavor of the marinade. Then put the lamb legs in a fresh-keeping bag or sealed container and marinate for at least 4 - 6 hours, preferably overnight.

3. Preheat the oven to 180 - 200°C. Line a baking tray with tin foil, brush a layer of olive oil on the marinated lamb legs, and place the lamb legs on the baking tray. Put them in the oven and bake them. Take out the lamb legs every 30 - 40 minutes, brush them with the juices from the baking tray, turn them over, and continue baking. The roasting time is about 2-3 hours, until the surface of the lamb leg is golden and the meat is cooked (you can insert a toothpick into the thickest part of the lamb leg, and it is cooked if there is no blood when you pull it out).

4. Depending on your personal taste, you can sprinkle some cumin powder and chili powder on the roasted lamb leg, then move the lamb leg to a plate, let it rest for a while, and then cut it into pieces and enjoy.