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🍽️ Lamb Leg with Orange Marinade

431 kcal · 30 min · 4 servings

Ingredients

• 8 garlic cloves
• 50 ml olive oil
• 80 g capers
• 1 pinch chili flakes
• 4 unpeeled oranges
• 3 tbsp lemon juice
• 1 tsp fennel seeds
• 0.5 tsp ground pepper
• 1 lamb leg (boneless, approx. 2 kg)
• 4 large, mild chili peppers
• salt

Instructions

1. 1. Peel the garlic cloves and press them directly into the oil.
2. 2. Roughly chop the capers and add them to the oil along with the chili flakes.
3. 3. Rinse two oranges under hot water, grate the zest, and squeeze out the juice.
4. 4. Mix the orange zest and juice with the lemon juice, fennel seeds, and pepper to create a marinade.
5. 5. Rinse the meat briefly and pat it dry with a kitchen towel.
6. 6. Rub the meat thoroughly with the marinade.
7. 7. Let the meat marinate covered for about one hour.
8. 8. Preheat the oven to 180 degrees Celsius with top and bottom heat.
9. 9. Wash the remaining two oranges and cut them into thick wedges or halves.
10. 10. Wash the chili peppers and slice them into strips.
11. 11. Place the lamb leg in a large roasting pan and season with salt.
12. 12. Cover the roasting pan with aluminum foil.
13. 13. Place the roasting pan in the oven and roast the meat for about one hour.
14. 14. Remove the aluminum foil and let the meat brown for another 30 minutes.
15. 15. Let the meat rest covered for about 15 minutes after roasting.
16. 16. Slice the meat into thin pieces.
17. 17. Serve the meat in the roasting pan together with the oranges and chili strips.
18. 18. Serve the dish with herb-onion yogurt.

Nutrition per serving

• kcal: 431
• Protein: 54 g · Fett/Fat: 17 g · Carbs: 14 g