Beijing Roasted Lamb
Crispy outside and tender inside, with cumin aroma, Beijing-style roasted lamb is a classic you can enjoy at home.
Ingredients
11 items- Lamb leg 500g
- Onion 1/2
- Ginger 1 small piece
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Cumin powder 1 tbsp
- Chili powder 1 tsp
- Salt 1/2 tsp
- Vegetable oil 1 tbsp
- Bamboo skewers 10
Nutrition
Steps （8 steps）
Rinse lamb leg and pat dry, cut into 3cm cubes; slice onion, mince ginger and garlic.
In a large bowl, combine lamb with onion, ginger, garlic, light soy sauce, cooking wine, cumin, chili powder, salt and oil. Mix well and marinate for 30 minutes.
Thread lamb cubes onto bamboo skewers (4-5 per skewer), alternating fat and lean meat, pressing firmly.
Preheat oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top.
Place skewers on the rack and roast in the middle oven rack for 10 minutes.
Remove skewers, brush with oil, sprinkle cumin and chili powder evenly, turn over and roast another 5 minutes.
Take out again, repeat brushing and sprinkling, roast 5 minutes until surface is golden and crispy, and a chopstick can easily pierce the meat.
Remove from oven, sprinkle with white sesame seeds and chopped green onions. Serve hot, crispy outside and tender inside.
Tips
Longer marinating enhances flavor; refrigerate for 2 hours if possible. Brushing oil during roasting keeps the meat moist. Sprinkling seasoning in two batches deepens the flavor.
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