Ingredientes
Perna de cordeiro5 kilograms
Suco de laranja1 cup
Casca de laranja ralada1 tablespoon
Mostarda de Dijon2 teaspoons
Açúcar mascavo1 cup
Especiarias mistas1 teaspoon
Noz-moscada0.5 teaspoon
Pimenta preta1 teaspoon
Sal2 teaspoons- Cloves6 pieces
Passos
- 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 minutosUtensílios necessários:
Tigela de mistura - 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 minutosUtensílios necessários:🍳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 minutosUtensílios necessários:
Forno - 4
Place the tray in the oven, and baste the leg with the marinade every 10 minutes.
30 minutos - 5
Leave the tray for 30 minutes or until fully cooked, depending on the size of the leg.
30 minutos
Fatos nutricionais
Perna de cordeiropor 100gSuco de laranjapor 100gCasca de laranja raladapor 100gMostarda de Dijonpor 100gAçúcar mascavopor 100gEspeciarias mistaspor 100gNoz-moscadapor 100gPimenta pretapor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.