Roasted Lamb

Kǎo Quányáng (Whole Roasted Lamb) is the grandest dish in Xinjiang cuisine, served only at the most important celebrations and to honor the most distinguished guests. An entire lamb is marinated with spices, wrapped in a special coating, and roasted slowly in a clay oven or over a pit fire until golden brown and incredibly tender.

食材清单

• 1 whole lamb (about 15-20 kg)
• Marinade: 5 tbsp cumin powder
• Marinade: 3 tbsp chili powder
• Marinade: 2 tbsp five-spice powder
• Marinade: 10 cloves garlic
• Marinade: 5 tbsp soy sauce
• Marinade: 3 tbsp salt
• Marinade: 2 tbsp sugar
• Coating: egg yolk and flour paste
• Garnish: scallions, cilantro, lemon

制作步骤

1. 1. Wash the whole sheep, marinate with seasonings for 30 minutes
2. 2. Line a baking sheet with tin foil and place roasted whole lamb in it.
3. 3. Preheat the oven to 200 degrees
4. 4. Place in the middle rack of the oven and bake for 20-25 minutes
5. 5. Take it out halfway and brush it with a layer of marinade.
6. 6. Bake until the surface is golden brown and then take it out of the oven