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BBQ or Roasted Spiced Leg of Lamb

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)82.5522
Energy (kCal)1204.1435
Carbohydrates (g)6.816
Total fats (g)91.1161
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the Lamb fat side down on a plate or Pyrex dish. | 2. Mix garlic with the oil. | 3. Salt & pepper. | 4. Work the mixture into the folds covering the lamb surface completely. | 5. Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well. | 6. To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast. | 7. To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast). | 8. Let stand 5 minutes before carving. | 9. Check internal temperature: 160°F is medium rare - just pink. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 1 butterflied 1043.28 0.0 81.2398 77.4295
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    marjoram 1 teaspoon dried 1.626 0.3634 0.076 0.0422
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    rosemary 1 teaspoon 0.917 0.1449 0.0232 0.040999999999999995
    salt pepper - - - -
    wine 1/4 cup 11.3525 0.1613 0.0239 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0

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



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