Leg of Lamb Armenian-Style
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein2 %3 g
- Carbs21 %34 g
- Fat77 %54 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 643 kcal | 215 kcal |
| Protein | 3 g | 1 g |
| Carbs | 34 g | 11.4 g |
| Fat | 54 g | 18.1 g |
One serving is about 299 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty15/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Lamb - Armenia
Ingredients
- 120 ml Olive oilOriginal: 0.5 cups
- 240 ml OnionOriginal: 1 cup
- 1 Garlic (Bulb)
- Salt (To taste)
- 1 tablespoon Black pepper
- 240 ml Parsley (1/2)Original: 1 cup
- 60 ml MintOriginal: 0.25 cups
- 240 ml Balsamic VinegarOriginal: 1 cup
- 1 Lamb Leg
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
Place all of the above ingredients into your roaster pan at least two days before you want to eat. Stir occasionally throughout the days to distribute marinade evenly. Bake at a 350-degree oven for 1 hour to 1 1/2 hours or until meat is not red when sliced.
You can also make these on skewers if you wish to go through the process of spearing the meat with other veggies to grill. Freezes well.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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