Roasted Lamb Leg in the Oven

Rania El-MasriCozinheiro

Ingredientes

• Lamb leg, medium size
  1 leg
• Garlic cloves, sliced
  4 clove
• Azeite
  1 tablespoon
• Pimenta preta
  0.5 teaspoon
• A pinch of cinnamon
  0
• Carrot, chopped
  1 carrot
• Small onion, chopped
  1 onion
• Farinha
  2 tablespoons
• Caldo de galinha
  2 cups
• Molho de soja
  1 tablespoon
• Rosemary sprig
  0

Passos

1. 1

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

   Utensílios necessários:

   Faca

   5 minutos
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.

   Utensílios necessários:

   Tabuleiro de forno

   Forno

   30 minutos
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 minutos
4. 4

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

   5 minutos
5. 5

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

   5 minutos
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 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Azeitepor 100g

Energia884 kcal

Gordura Total100 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

Farinhapor 100g

Energia364 kcal

Proteínas10.33 g

Gordura Total1 g

Carboidratos76.31 g

Fibra Alimentar2.7 g

Açúcares Totais0.3 g

Caldo de galinhapor 100g

Energia15 kcal

Proteínas1 g

Gordura Total0.5 g

Carboidratos2 g

Açúcares Totais0.5 g

الملح1 g

Molho de sojapor 100g

Energia53 kcal

Proteínas8 g

Gordura Total0.1 g

Carboidratos6 g

الملح5 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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