Roasted Lamb Leg in the Oven

Rania El-MasriChef

Ingredjenti

• Lamb leg, medium size
  1 leg
• Garlic cloves, sliced
  4 clove
• Żejt tal-oliva
  1 tablespoon
• Bżar iswed
  0.5 teaspoon
• A pinch of cinnamon
  0
• Carrot, chopped
  1 carrot
• Small onion, chopped
  1 onion
• Farina
  2 tablespoons
• Brodu tal-pulcin
  2 cups
• Sos sojja
  1 tablespoon
• Rosemary sprig
  0

Passi

1. 1

   Make small incisions in various places on the leg and stuff them with garlic cloves.

   Għodda meħtieġa:

   Sikkina

   5 min
2. 2

   Place the onion and carrot in the baking sheet with a quarter cup of water, add the leg, then season with spices and oil, and place in the oven, raising the rack to the top until browned uncovered for 30 minutes.

   Għodda meħtieġa:

   Tegħlija tal-forn

   Forn

   30 min
3. 3

   Remove the baking sheet from the oven and cover it with foil on the side of the leg, not the sheet, and return to the oven for about an hour.

   60 min
4. 4

   Remove the baking sheet from the oven and place the leg on a serving platter.

   5 min
5. 5

   Add a little water to the baking sheet and strain the vegetables.

   5 min
6. 6

   Add a little butter and toast the flour like béchamel, then add the broth, soy sauce, and rosemary until it thickens and serve alongside the leg.

   10 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Żejt tal-olivagħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

Bżar iswedgħal kull 100g

Enerġija250 kcal

Proteini10 g

Xaħam Totali4 g

Karboidrati64 g

Fibri Dietetiċi25 g

Farinagħal kull 100g

Enerġija364 kcal

Proteini10.33 g

Xaħam Totali1 g

Karboidrati76.31 g

Fibri Dietetiċi2.7 g

Zokkor Totali0.3 g

Brodu tal-pulcingħal kull 100g

Enerġija15 kcal

Proteini1 g

Xaħam Totali0.5 g

Karboidrati2 g

Zokkor Totali0.5 g

الملح1 g

Sos sojjagħal kull 100g

Enerġija53 kcal

Proteini8 g

Xaħam Totali0.1 g

Karboidrati6 g

الملح5 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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