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Suggest a better descriptionWash the leg of lamb. Mix together a solution of 1 tsp salt with 2 cups of malt vinegar. Massage the solution into the lamb and leave for 10 minutes. Dry roast the cinnamon sticks, cardamom pods, cloves, nutmeg, root ginger and garlic. Grind to a fine powder in a pestle and mortar. Place the fresh coriander and jalapeno chillies in a liquidiser and blend for 2 minutes. Add the remaining marinade ingredients, including the powdered dry roast spices, and liquidise into a paste. Rinse the lamb with clean cold water. Sear the lamb deeply on both sides and place on a baking tray. Coat the lamb with marinade. Slice the onion and green pepper and place on top of the lamb add the lemon and cover in foil. Leave to marinade for 1 1/2 hours. Cook in a preheated oven at 190C / 375F / Gas mark 5 for 1 1/2 hours or until the lamb begins to separate from the bone. Mix all the garnish ingredients up and spread on the lamb 10 minuted before it is due to come out the oven. Wizz all the sauce ingredients and pour over the lamb 5 minutes before serving and cover to warm through. Posted to MM-Recipes Digest V4 #287 by Matt
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Serving Size: 1 Serving (1253g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1097 | ||
Calories from Fat: 510 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.7g | 76 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 26.1g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 163.9mg | 50 % | |
Sodium 809mg | 28 % | |
Potassium 2883.6mg | 76 % | |
Total Carbohydrate 90.6g | 27 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 80.2g | ||
Protein 61.2g | 87 % | |
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: 1097
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