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Roasted Lamb Leg
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Ingredients
- veal leg1 leg
- large onions2 large onions
- Garlic½ head of garlic
- Onion juicejuice of 1 onion
- salt, pepper, mixed spices, and cinnamonto taste
- vinegar2 tbsp
- Watera little
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 48, fat 22, carbs 5, fiber 1, sugar 2
Original steps
- Sear the leg in a tray with oil or ghee along with sliced onions that have been rubbed with salt, pepper, mixed spices, and cinnamon.
- Pierce whole garlic cloves into the leg, or simply place them around it without piercing.
- Add the onion juice and vinegar to the leg.
- Wrap the tray tightly in foil and pour a little water around the meat.
- Place in the oven, adding more water as needed until fully cooked.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking