Nutrition balance score
Unbalanced
Glycemic Index
19
Low
Glycemic Load
1
Low
Nutrition per serving
Calories780.7 kcal (39%)
Total Fat65.8 g (94%)
Carbs3.5 g (1%)
Sugars0.3 g (0%)
Protein42.2 g (84%)
Sodium853.8 mg (43%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Lamb
Marinade
3garlic cloves
minced
1 Tbspground coriander
1 Tbspground cumin
1 Tbspground cardamon
1 tspcayenne pepper
not spicy
2 tspsmoked paprika
ordinary also ok
1 ½ tspsalt
½ tspblack pepper
¼ cupextra virgin olive oil
40mllemon juice
Cooking
Instructions
Step 1
Oven cooking: Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
Step 2
Place Paste ingredients in a bowl, starting with 2 tbsp lemon juice, and mix. It should be a wet paste that can be slathered onto the lamb
Step 3
Marinade 24 hours in fridge (must do with lamb leg, optional for lamb shoulder)
Step 4
Place lamb in a large roasting pan. Slather all over with paste.
Step 5
Position the lamb with the fat side up. Pour water around, cover tightly with foil.
Step 6
Roast 3 hours (closer to 3.5 hours in our oven), removing from the oven 2 - 3 times to spoon over pan juices (ie baste).
Step 7
Remove foil. Meat should be tender - check with 2 forks.
Step 8
Baste again, then return to oven for 30 minutes to get a nice crust.
Step 9
Remove lamb from roasting pan - reserve juices.
Slow cook instructions
Step 10
Follow Steps 1-4
Step 11
Preheat slow cooker on high for 20 mins
Step 12
Put marinated lamb in slow cooker and only 250ml of water in
Step 13
Cook on low for 10 hours
Step 14
Transfer lamb to oven for 30 mins
Notes
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