Try this Shikha Singhs Marinated Raan (Leg of Lamb) recipe, or contribute your own.
Suggest a better descriptionWith a sharp knife, score the leg of lamb all over. Heat the oil over a medium heat and fry the onions until they are well browned, then puree in a blender. Soak the saffron in the hot milk. Now mix all the ingredients together to form a thick paste. Rub this paste all over the lamb, cover and refrigerate for 24-36 hours. Bring it to room temperature before cooking. Preheat the oven to 180C/350F/gas 4. Place the leg of lamb in a warmed roasting tin and cover with foil. Cook in the centre of the oven for 2 hours. Remove the foil and baste the meat generously with the pan juices. Continue to cook for a further 35-40 minutes, basting frequently. Remove from the oven and let it rest for 30 minutes. Cut into thick chunks and serve with naan or pilau rice accompanied by a vegetable curry. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (561g) | ||
Recipe Makes: 4 servings | ||
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Calories: 271 | ||
Calories from Fat: 251 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 899.6mg | 31 % | |
Potassium 109mg | 3 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.8g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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