Ingredjenti
Saqqan tal-ħaruf5 kilograms
Ġuħ ta' l-arancia1 cup
Qoxra tal-larinġ imqatta'1 tablespoon
Mustarda ta' Dijon2 teaspoons
Zokkor kannella1 cup
Speċijiet miksija1 teaspoon
Nutmeg0.5 teaspoon
Bżar iswed1 teaspoon
Salt2 teaspoons- Cloves6 pieces
Passi
- 1
Combine orange juice and grated orange peel in a small bowl with mustard, brown sugar, salt, pepper, nutmeg, and mixed spices, and mix well.
5 minGħodda meħtieġa:
Bowl tal-ħawt - 2
Score the meat with a knife, insert cloves into the openings, place it in a plastic bag with the marinade mixture, and refrigerate for at least 6 hours, preferably overnight, turning the bag occasionally.
360 minGħodda meħtieġa:🍳Plastic bag - 3
Preheat the oven to 180 degrees Celsius. Place the marinated lamb leg in a baking tray, spreading the marinade over it completely.
10 minGħodda meħtieġa:
Forn - 4
Place the tray in the oven, and baste the leg with the marinade every 10 minutes.
30 min - 5
Leave the tray for 30 minutes or until fully cooked, depending on the size of the leg.
30 min
Fatti tan-Nutrizzjoni
Saqqan tal-ħarufgħal kull 100gĠuħ ta' l-aranciagħal kull 100gQoxra tal-larinġ imqatta'għal kull 100gMustarda ta' Dijongħal kull 100gZokkor kannellagħal kull 100gSpeċijiet miksijagħal kull 100gNutmeggħal kull 100gBżar iswedgħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.