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Ingredientes
- 1 x 2kg bone-in leg of lamb
- For the marinade and basting liquid
- 50g dried hibiscus flowers
- 2 bay leaves, torn in half
- 4 cloves garlic
- A few peppercorns
- 1 dried guajillo chilli
- 1 teaspoon dried piquin chillies
- 1 dried puya chilli
- 1 dried pasilla chilli
- 100g golden caster sugar, plus 2 tablespoons
- For the rub
- 1 dried guajillo chilli, de-seeded
- 1 teaspoon dried piquin chillies
- 1 dried puya chilli, de-seeded
- 1 dried pasilla chilli, de-seeded
- 2 tsp sea salt
- 10 black peppercorns
- 2 cloves garlic
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 27g | |
| Calories 23 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4654mg | 194% |
| Potassium 64mg | 2% |
| Total Carbs 5.18g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.16g | 0% |
| Protein 1.0g | 2% |
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Recetas de este chef
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