8 Serves
188 Mins
Using a sharp knife, create small incisions approximately 1.5 inches deep across the surface of the leg of lamb and insert a slice of garlic into each hole.
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Vitamin K
125 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
11 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
571 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Rub the lamb thoroughly with olive oil, chopped parsley, and fresh rosemary, then season generously with kosher salt and black pepper.
Preheat your oven to 220°C. Place the seasoned lamb into a roasting pan and roast for 30 minutes.
Reduce the oven temperature to 165°C. Baste the lamb with the accumulated pan juices and continue roasting for approximately 2 hours, or until a meat thermometer inserted into the thickest part reads 54°C.
Remove the roast from the oven and transfer it to a cutting board. Allow the meat to rest for 25 minutes before carving into thin slices parallel to the bone.
25
g95
g20
g
Yemeni
