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Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4712
Energy (kCal)5977.4367
Carbohydrates (g)1.7523
Total fats (g)675.4942
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices. | 2. Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices. | 3. Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour. | 4. Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3. | 5. Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours. | 6. Remove from over and rest for 30 minutes before carving serving with cooking juices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 2 1/2 - 3 0.0 0.0 0.0 0.0
    garlic clove 6 sliced - - - -
    olive oil 50 5967.0 0.0 0.0 675.0
    lemon 2 2.5617 0.8233 0.0972 0.0265
    dill 1 chopped - - - -
    cinnamon 2 teaspoons ground - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    oregano 4 sprigs - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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