Lamb in the oven

Caucasian cuisine

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Description Products Steps

It is believed that lamb is a rather fatty meat. In fact, it has almost half the fat of pork and much less cholesterol. Another nice bonus is that lamb has 30% more iron than beef and pork. As you can see, the product is positive from all sides. To make baked lamb juicy, soft and tasty, choose young lamb meat.

1. Calories
   304,76 kcal
2. Protein
   14,8 gram
3. Fat
   27,3 gram
4. Carbohydrates
   0,59 gram
5. ~ Time
   1 H 25 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Barana Lapel

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   1 piece = 1500 g
2. Rosemary

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   2 branches = 8 g
3. Thyme / thyme

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   2 sprigs = 2 g
4. Garlic

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   5 cloves = 25 g
5. Olive oil

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   60 ml = 60 g
6. Salt

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   to taste
7. Black pepper ground

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   to taste

Steps:

1. 
   Prepare all products.
2. 
   Separate the thyme and rosemary leaves from the stems and chop them. Peel and finely chop the garlic.
3. 
   Mix olive oil with garlic, thyme, rosemary, salt and pepper.
4. 
   Rub the lamb with the resulting mixture and leave for 20 minutes. Preheat the oven to 180°C and prepare the foil.
5. 
   Wrap the lamb in foil and place in the preheated oven for 30 minutes.
6. 
   Remove the foil and bake for another 30 minutes.

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