Total
140
difficulty
Easy

Roasted Leg Of Lamb

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Ingredients
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Utensils

Baking dish
Knife
Oven

Ingredients

Portions: 12

8 Pounds Leg of Lamb
6 Pieces Garlic
1 Tablespoon Olive Oil
5 Tablespoons MAGGI® Naturisimo Complete Seasoning
1 Cube MAGGI® Chicken Cube (dissolved in one cup of hot water)
1/4 Cup Red Wine

Instructions

1.Preheat oven to 450ºF (230ºC).

2.Cut small slits in the surface of the leg of lamb and stud with the garlic cloves. Rub the outside of the leg of lamb with the oil and Naturísimo Complete Seasoning. Place in a roasting pan. Leave to marinate for 30 minutes.

3.Roast at preheated temperature for 20 minutes; then reduce the temperature to 350ºF (180ºC), and continue to roast for about 1 hour, or to desired doneness.

4.Remove the meat to a platter and allow to rest for 5-10 minutes before slicing.

5.Pour the Chicken broth and wine into the roasting pan and stir up the browned bits from the bottom of the pan. Bring to a boil over medium heat and cook until the volume has reduced by about one third and the juices have a syrupy consistency.

6.Slice the meat and serve with sauce.

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NUTRITIONAL INFORMATION 408 kcal = 1,707kj /per portion

Carbohydrates	2.3 g
Energy	408 kcal
Fats	15.4 g
Fiber	0.3 g
Protein	64.2 g
Saturated Fats	4.8 g
Sodium	2032.8 mg
Sugars	0.6 g

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Balanced menu

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

Fat 34 15.3g / 34%

Carbohydrates 2 2.3g / 2%

Protein 64 64.1g / 64%

Energykilocalories 20 408g / 20%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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