Orange Leg of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,172 cal. | (56 %) | ||
| Protein | 148.12 g | (151 %) | ||
| Fat | 55.78 g | (48 %) | ||
| Carbohydrates | 23.15 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.91 g | (16 %) |
| Vitamin A | 113.36 mg | (14,170 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.26 mg | (19 %) | ||
| Vitamin B₁ | 0.85 mg | (85 %) | ||
| Vitamin B₂ | 2.66 mg | (242 %) | ||
| Niacin | 59.11 mg | (493 %) | ||
| Vitamin B₆ | 2.16 mg | (154 %) | ||
| Folate | 54.96 μg | (18 %) | ||
| Pantothenic acid | 3.97 mg | (66 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 12.43 μg | (414 %) | ||
| Vitamin C | 186.39 mg | (196 %) | ||
| Potassium | 1,843.83 mg | (46 %) | ||
| Calcium | 104.14 mg | (10 %) | ||
| Magnesium | 148.11 mg | (49 %) | ||
| Iron | 12.76 mg | (85 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 19.15 mg | (239 %) | ||
| Saturated fatty acids | 21.37 g | |||
| Cholesterol | 528.84 mg |
Ingredients
- Ingredients
- 8 garlic cloves
- 50 milliliters olive oil
- 80 grams Caper
- 1 pinch Red pepper flakes
- 4 organic Oranges
- 3 Tbsps lemon juice
- 1 tsp fennel seeds
- ½ tsp ground peppers
- 1 Leg of lamb (2 kg, trimmed)
- 4 large, mild chili peppers
- salt
Preparation steps
Peel garlic cloves and press into oil. Chop capers coarsely and add red pepper flakes. Rinse 2 oranges with hot water, finely grate zest and squeeze out juice. Mix juice and zest with lemon juice and previous ingredients and stir in fennel seeds. Season with pepper. Rinse meat and pat dry. Rub with marinade and cover. Marinate for 1 hour.
Preheat oven to 180°C (approximately 350°F). Rinse remaining 2 oranges and cut in half. Then cut into thick columns. Rinse chile peppers and cut into strips.
Place leg of lamb in a large roasting pan. Season with salt and cover with aluminum foil. Place in oven and roast for 1 hour. Remove foil and roast for another 30 minutes to brown.
Let rest for 15 minutes covered. Cut into thin slices and serve in roasting dish with orange and chile pepper slices. Serve with an herb and onion yogurt if desired.
