6 Serves
111 Mins
Preheat your oven to 200°C and prepare the leg of lamb by making small incisions across the surface using a sharp knife.
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FrenchVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
34 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
495 mg / 1,250 mgPotassium
888 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
17 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Insert slivers of garlic into the incisions and rub the lamb thoroughly with olive oil, salt, and black pepper.
Place the lamb in a roasting pan and roast in the oven for approximately 80 to 90 minutes, or until the internal temperature reaches your desired doneness.
Remove the lamb from the oven, cover loosely with foil, and allow it to rest for at least 15 minutes before carving and serving.
22
g37
g7
g
Egyptian