Roasted Lamb Leg in the Oven

Rania El-Masrikuhar

Sestavine

• Lamb leg, medium size
  1 leg
• Garlic cloves, sliced
  4 clove
• Oljčno olje
  1 tablespoon
• Črni poper
  0.5 teaspoon
• A pinch of cinnamon
  0
• Carrot, chopped
  1 carrot
• Small onion, chopped
  1 onion
• Moka
  2 tablespoons
• Piščančja juha
  2 cups
• Sojina omaka
  1 tablespoon
• Rosemary sprig
  0

Koraki

1. 1

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

   Potrebni pripomočki:

   Nož

   5 minut
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.

   Potrebni pripomočki:

   Pekač

   Pečica

   30 minut
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 minut
4. 4

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

   5 minut
5. 5

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

   5 minut
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 minut

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Oljčno oljena 100g

Energija884 kcal

Skupne maščobe100 g

Črni poperna 100g

Energija250 kcal

Beljakovine10 g

Skupne maščobe4 g

Ogljikovi hidrati64 g

Prehranske vlaknine25 g

Mokana 100g

Energija364 kcal

Beljakovine10.33 g

Skupne maščobe1 g

Ogljikovi hidrati76.31 g

Prehranske vlaknine2.7 g

Skupni sladkorji0.3 g

Piščančja juhana 100g

Energija15 kcal

Beljakovine1 g

Skupne maščobe0.5 g

Ogljikovi hidrati2 g

Skupni sladkorji0.5 g

الملح1 g

Sojina omakana 100g

Energija53 kcal

Beljakovine8 g

Skupne maščobe0.1 g

Ogljikovi hidrati6 g

الملح5 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake