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Poultry and meat 121
Roast lamb with mint and garlic [Index: ]
MCRC00837939_BO_Lammbraten_m_Zitrone_u_Knoblauch-033_F39MCRC00838011_SE_Lammbraten_m_Zitrone_u_Knoblauch-015MCRC00900691_NF_Lammbraten_m_Zitrone_u_Knoblauch-014_RZ0MeatLambPreparation methodsRoastingRecipe categoriesMeat
For 6 servings
Universal pan and wire rack
MEAT:
1.2 kg leg of lamb, boneless
MARINADE:
1 organic lemon
10 sprigs fresh mint
½ bunch parsley
4 tbsp olive oil
4 garlic cloves, finely chopped
½ tsp cracked black peppercorns
IN ADDITION:
Tin foil
Per serving
286 kcal, 1 g carbs, 13 g fat, 40 g protein, 0,1 BU
PREPARATION
1. Rinse the meat briefly in cold water and pat dry with kitchen towel. Cut open to form a large piece.
Make several cuts on the inside of the leg of lamb around 5 mm deep. This will allow the marinade to
infuse well.
2. Wash the lemon with hot water, dry it and grate the peel. Rinse the mint and flat-leaf parsley,
shake dry and cut up small. For the marinade, mix the oil, garlic, mint, parsley, lemon zest and pepper.
3. Using half of the marinade, rub into the side of the meat with the cuts. Rub the other side of the
meat with the remaining marinade. Place in a large bowl, cover and leave to marinate in the
refrigerator for around 2 hours.
4. Roast the leg of lamb as indicated.
5. Wrap aluminium foil around the cooked joint and leave to rest for 10 minutes.
Setting procedure:
Circo-roasting
180 °C
Added steam, low
Grilling time: 35-45 minutes
Tip:
On this setting the meat will remain pink inside.
Serve the meat with a salad, roasted vegetables
and flatbread.
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