Ingrediënten
Lamsbout5 kilograms
Sinaasappelsap1 cup
Geraspte sinaasappelschil1 tablespoon
Dijonmosterd2 teaspoons
Bruine suiker1 cup
Gemengde specerijen1 teaspoon
Nootmuskaat0.5 teaspoon
Zwarte peper1 teaspoon
Zout2 teaspoons- Cloves6 pieces
Stappen
- 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 minBenodigde hulpmiddelen:
Mengkom - 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 minBenodigde hulpmiddelen:🍳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 minBenodigde hulpmiddelen:
Oven - 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
Voedingsfeiten
Lamsboutper 100gSinaasappelsapper 100gGeraspte sinaasappelschilper 100gDijonmosterdper 100gBruine suikerper 100gGemengde specerijenper 100gNootmuskaatper 100gZwarte peperper 100gZoutper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.