Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart. | 2. Insert a sliver each of garlic and ginger into each slit. | 3. Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade. | 4. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve. | 5. the sugar. Cook until thick and syrupy, about 3 minutes, stirring. | 6. frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to. | 7. room temperature. | 8. Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the. | 9. refrigerator, for 3 to 8 hours. | 10. Set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium. | 11. When ready to cook, place the lamb on the hot grate over the drip. | 12. pan and brush with more glaze. Cover the grill and cook the lamb. | 13. until done to taste, 2 to 2 1/2 hours; an instant-read meat. | 14. thermometer inserted in the thickest part of the leg (but not. | 15. touching the bone) will register 16Q`F for medium. Brush the leg. | 16. with glaze two or three times during cooking. If using a charcoal. | 17. grill, add 10 to 12 fresh coals per side every hour. | 18. Transfer the lamb to a cutting board and brush one last time with marinade, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	1			1043.28	0.0	81.2398	77.4295
garlic clove	6		cut	-	-	-	-
ginger	6	slices	cut	10.56	2.3456	0.2402	0.099
worcestershire sauce	1/4	cup		53.625	13.3788	0.0	0.0
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
dijon mustard	1/4	cup		-	-	-	-
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	4 -6		minced	0.0	0.0	0.0	0.0
ginger	1	tablespoon	minced	10.56	2.3456	0.2402	0.099
scallion	1/4	cup	sliced	8.0	1.835	0.4575	0.0475
red pepper flake				-	-	-	-
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cumin seed	1/2	teaspoon	toasted	3.9375	0.4645	0.187	0.2338
salt black pepper			ground	-	-	-	-

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