Mongolian Roast Leg of Lamb

1. Wash and pat dry the leg of lamb, mix rosemary, cumin powder, chili powder, onion, basil, Shaoxing wine, and salt, rub the mixture evenly on the leg of lamb, wrap with cling foil, and let it marinate in the refrigerator overnight.

2. Put the marinated leg of lamb on the wire rack and place inside the combination steam oven. Put the universal pan lined with aluminum foil underneath to collect the dripping sauce.

3. Select automatic cooking program P14, press the start/stop button.

4. After cooking, tear off or slice the meat and serve.

Automatic cooking program: P14

Shelf position:

• Wire rack, level 2
• Universal pan level 1