Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- A leg of lamb, weighing about 4½ lb (2 kg)
- 15 dry apricots
- 1 bunch fresh thyme (without stems)
- 1 garlic clove
- 5 tbsp extra virgin olive oil
- Juice of half a lemon
- Table salt
- Freshly grnd black pepper
- A mortar and pestle
Direcciones
- Use the mortar and pestle to crush the thyme with the garlic and a tsp. of table salt
- Grind the mix till you obtain a fine paste, and then add in 1 Tbsp. of extra virgin olive oil and the juice of half a lemon
- Chop the dry apricots finely, and then add in them to the paste in the mortar
- Crush, mix well and set aside
- Preheat the oven to 400-450°F (200-225°C)
- Use a large, sharp knife to score the skin of the lamb all over. Score marks should be about 1-1½Ⳡ(3-4 cm) apart and ½Ⳡ(1 cm) deep Make sure you donât score the skin too deeply or possibly the lamb will dry out during cooking
- Use your hands to stuff each score with apricot stuffing, and also coat the skin with the leftover stuffing
- Coat the leg with the rest of the extra virgin olive oil, season all over with salt and pepper and put it in a deep, ovenproof dish
- As soon as the oven is warm sufficient, roast the leg of lamb for 1-1½ hrs, turning it in the dish after the first ½ hour of cooking.
- Serve the leg of lamb as soon as it comes out of the oven, and carve it into slices just before you eat it.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 108 | |
| Calories from Fat 77 | 71% |
| Total Fat 8.73g | 11% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 179mg | 5% |
| Total Carbs 7.69g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.64g | 4% |
| Protein 1.06g | 2% |
