Middle Eastern roast lamb

Middle Eastern roast lamb

Total: 13 hr 55 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 656 kcal
, Fat: 42 g
, Carbohydrate: 1 g
, Protein: 68 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

3 tbsp lemon juice
1 dl olive oil
3 garlic cloves, squeezed
2 tbsp Fine Food Oriental Lamb
2 ½ kg leg of lamb

To roast in the oven

½ tsp Fine Food Oriental Lamb
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How it's done

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Marinade

Mix the lemon juice, oil, garlic and spice mix in a large bowl. Using a sharp knife, make 10 incisions approx. 1 cm deep into the meat, coat with the marinade, cover and marinate in the fridge for approx. 12 hrs.

Meat

Remove the meat from the fridge approx. 2 hrs. prior to cooking. Place a baking tray lined with baking paper in the oven, preheat the oven to 240°C. Insert the meat thermometer into the thickest part of the meat without touching the bone. Place the meat on the hot tray.

To roast in the oven

Approx. 10 mins. in the centre of a preheated oven. Turn the oven down to 150°C and continue to cook for approx. 1 hr. The core temperature of the meat should be approx. 55°C. Remove the meat, cover and leave to rest for approx. 15 mins. Carve the meat, season.

Good to know
Serve with: Flatbread.
Serve with: Mix the plain yoghurt, lemon juice and finely chopped coriander in a bowl, season with salt and pepper, serve with the leg of lamb.

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