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Deborah

Deborah Dana

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Recipe of Leg of Lamb with Mint
Recipe

Leg of Lamb with Mint

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A delicious leg of lamb marinated in a pesto of mint, garlic and olive oil.
Learn more about Deborah Dana

Ingredients

8 portions
  • 1 leg of lamb, (approximately 3 kilos)
  • 1 cup peppermint, fresh chopped
  • 1/4 cups olive oil
  • 3 cloves garlic, peeled
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest

Preparation

In a food processor, the mint, olive oil, garlic, lemon juice and zest are processed.
Season the leg with enough salt and pepper and cover the leg with the mint pesto, place it in a refractory and leave it marinated for at least 4 hours and, if possible, overnight.
The oven is preheated to 200 degrees Celsius.
Place the leg on a refractory to roast with a grid and season with a little more salt. A cup of water is added to the refractory.
Put the leg in the oven and lower the cooking to 180 degrees. It is baked for 2-3 hours, or until it is at the desired term.
It is removed from the oven, covered with aluminum foil and left to cool 10 minutes before serving.

PRESENTATION

Serve whole in a platter and allow the guests to cut the piece they want from the leg.

TIPS

You have to make this recipe a day in advance to achieve the best marinade.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Raul Colón Lazo
12/10/2019 17:57:28
Deliciosa
Karim Chegüe
11/10/2016 22:55:35
A través de iOS Con puré de papa
Anonymous
19/11/2014 12:10:05
Con qué guarnición quedaría bien? Me suena riquísima la receta, pero no me imagino con qué tipo de guarnición quedaría bien. Con qué la han servido?

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