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Pan Roasted Lamb Recipe
|Lean lamb leg||7 Pound, boned, to make 4 1/2 po|
|Finely chopped ginger root||2 Tablespoon (Fresh Ones)|
|Hot green chiles||3 , chopped with seeds|
|Finely chopped garlic||1 Tablespoon|
|Chopped coriander leaves||1 1⁄2 Tablespoon|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Freshly ground black pepper||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
Calories 590 Calories from Fat 376
% Daily Value*
Total Fat 42 g64.3%
Saturated Fat 20.5 g102.5%
Trans Fat 0 g
Cholesterol 201.1 mg
Sodium 139.9 mg5.8%
Total Carbohydrates 2 g0.5%
Dietary Fiber 0.29 g1.1%
Sugars 0.3 g
Protein 49 g97.6%
Vitamin A 3.2% Vitamin C 13.9%
Calcium 2.8% Iron 24.5%
*Based on a 2000 Calorie diet
Place the lamb in a bowl, add the remaining ingredients, and mix them together.
Set aside to marinate until you are ready to cook, but at least 1 hour.
Heat the oven to 350Â°F.
Put the lamb mixture in a shallow roasting pan about 16 x 9 inches.
Bake, uncovered, 1 1/4 hours without stirring.
The lamb should be tender with plenty of pan juices.
Serve with Basmati Pilaf and a curly endive salad.