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Butterflied Leg of Lamb With Moroccan Herb Mechoul

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.4583
Energy (kCal)18992.929
Carbohydrates (g)9.0678
Total fats (g)2104.4447
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place lamb in a non-aluminum container. | 2. Combine all the dry ingredients for the marinade and rub over the meat. | 3. Add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature. | 4. Bring the lamb to room temperature if refrigerated. | 5. Remove the lamb from the marinade and sprinkle with salt. | 6. Grill on a hot barbecue for 12- 15 minutes on each side, (keep basting the lamb with any extra marinade during the cooking). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 1 boned butterflied 1043.28 0.0 81.2398 77.4295
    water 600 0.0 0.0 0.0 0.0
    olive oil 150 17901.0 0.0 0.0 2025.0
    oregano 1 tablespoon chopped 7.95 2.0676 0.27 0.1284
    garlic clove 3 chopped - - - -
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765
    chili pepper flake 1 teaspoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    bay leaf 3 chopped - - - -

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



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