| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jude2 | 4 | Servings | |
INGREDIENTS
| 1 | Lean leg of lamb | |
| approximately 1 kg | ||
| in weight | ||
| 1 | MAGGI Garden Mint Gravy Mix | |
| 1 | t | Oregano |
| 1 | t | Dried basil |
| 2 | Garlic cloves, crushed | |
| 2 | t | Grated lemon rind |
| 1/4 | c | Lemon juice |
| 1/2 | c | Red wine |
| 1 | t | MAGGI Chilli Sauce |
INSTRUCTIONS
Trim the lamb of any excess fat. Place the lamb in a plastic bag. Combine the marinade ingredients in a bowl. Mix thoroughly. Pour over the lamb. Remove the air and seal the bag with a twist tie. Refrigerate for 12-24 hours. Drain the lamb and place on a rack in a roasting pan. Reserve the marinade. Roast the lamb in a preheated oven, 170 C, for 11/4 -11/2 hours or until the lamb is cooked to your liking. Brush with the marinade while cooking. Remove from the oven and stand the lamb in a warm place for 10-15 minutes before carving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 470
Calories From Fat: 277
Total Fat: 30.7g
Cholesterol: 152mg
Sodium: 132.5mg
Potassium: 641.9mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 42.4g