Extra Tender Leg of Lamb by @lesgourmandisesdeloubna

28h

6 servings

🍖

2.5 kg

Boneless leg of lamb

🧄

3

Garlic cloves

🥄

2 tsp

Whole grain mustard

🍅

2 tsp

Tomato paste

🍯

1 tbsp

Honey

🌿

4 sprigs

Fresh rosemary

🌶️

1 tbsp

Paprika

🧂

1 pinch

Salt

⚫

1 pinch

Black pepper

🫒

4 tbsp

Olive oil

🧅

1 kg

Shallots

  1. Blend
    • garlic cloves
    • whole grain mustard
    • tomato paste

    Blend garlic, mustard, tomato paste, honey, rosemary, paprika, salt, pepper, and olive oil.

  2. Coat
    • boneless leg of lamb

    Coat the lamb with the marinade, cover, and let it rest (1 to 24 hours).

  3. Place
    • shallots
    • fresh rosemary
    • boneless leg of lamb

    Place shallots and rosemary on disposable parchment paper, put the lamb on top, then wrap in parchment paper and aluminum foil (twice).

  4. Bake

    Bake at 200°C for 30 minutes, then lower to 150°C and cook for another 3.5 hours.

  5. Serve
    • tomato paste
    • shallots

    Serve with your choice of side. I opt for sautéed vegetables.

Extra Tender Leg of Lamb by @lesgourmandisesdeloubna

28h

6 servings

🍖

2.5 kg

Boneless leg of lamb

🧄

3

Garlic cloves

🥄

2 tsp

Whole grain mustard

🍅

2 tsp

Tomato paste

🍯

1 tbsp

Honey

🌿

4 sprigs

Fresh rosemary

🌶️

1 tbsp

Paprika

🧂

1 pinch

Salt

⚫

1 pinch

Black pepper

🫒

4 tbsp

Olive oil

🧅

1 kg

Shallots

Preparation Steps

  1. Step 1/5

    Blend garlic, mustard, tomato paste, honey, rosemary, paprika, salt, pepper, and olive oil.

    🧄garlic cloves
    🥄whole grain mustard
    🍅tomato paste
    🍯honey
    🌿fresh rosemary
    🌶️paprika
    🧂salt
    ⚫black pepper
    🫒olive oil
    🔪knife
    🥣mixing bowl

  2. Step 2/5

    Coat the lamb with the marinade, cover, and let it rest (1 to 24 hours).

    🍖boneless leg of lamb
    🖌️basting brush

  3. Step 3/5

    Place shallots and rosemary on disposable parchment paper, put the lamb on top, then wrap in parchment paper and aluminum foil (twice).

    🧅shallots
    🌿fresh rosemary
    🧻aluminum foil

  4. Step 4/5

    Bake at 200°C for 30 minutes, then lower to 150°C and cook for another 3.5 hours.

  5. Step 5/5

    Serve with your choice of side. I opt for sautéed vegetables.

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Herbs, Spices

Ingredients

boneless leg of lamb, garlic cloves, whole grain mustard, tomato paste, honey, fresh rosemary, paprika, salt, black pepper, olive oil, shallots

Allergens

to inform

Dietetics

Dietary regimen

to inform

Calories

450 kcal

Macro nutrients

Protein: 30g, Fat: 20g, Carbohydrates: 15g, Sugar: 5g, Fiber: 2g

Nutritional Information

Minerals

Iron: 3mg, Potassium: 470mg, Sodium: 400mg

Vitamins

Vitamin C: 10mg, Vitamin B12: 2µg, Vitamin A: 150IU

Preparation

Time Information

Preparation

24 hours 0 minutes

Cooking

4 hours 0 minutes

Overall

28 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

knife, mixing bowl, basting brush, aluminum foil

Appliances

oven, blender

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Provence

Various

Aspect

Texture

Tender

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 3 months (airtight container)