Roast leg of lamb
Kǎo Yángtuǐ is a spectacular Xinjiang grilled dish — a whole lamb leg marinated with cumin, chili, and various spices, then slow-roasted over charcoal. The exterior is deeply charred and crispy while the interior remains juicy and tender. It is the centerpiece of any Xinjiang celebration.
食材清单
- 1 whole lamb leg (about 2-3 kg)
- Marinade: 3 tbsp cumin powder
- Marinade: 2 tbsp chili powder
- Marinade: 1 tbsp five-spice powder
- Marinade: 4 cloves garlic (minced)
- Marinade: 2 tbsp soy sauce
- Marinade: 1 tbsp salt
- Marinade: 1 tbsp sugar
- Marinade: 2 tbsp vegetable oil
- Marinade: 1 tsp Sichuan peppercorn powder
- Garnish: scallions
- Garnish: lemon wedges
制作步骤
- 1. Wash the lamb legs and marinate them with seasonings for 30 minutes.
- 2. Line a baking sheet with tin foil and add roasted lamb legs
- 3. Preheat the oven to 200 degrees
- 4. Place in the middle rack of the oven and bake for 20-25 minutes
- 5. Take it out halfway and brush it with a layer of marinade.
- 6. Bake until the surface is golden brown and then take it out of the oven
文化小知识
Grilled lamb is the soul of Xinjiang cuisine. The Uyghur people are expert grillers, and lamb is the most important meat in their diet. The combination of cumin and chili is the signature flavor of Xinjiang grilling. A whole roasted lamb leg is the ultimate expression of Xinjiang hospitality.