Lamb leg marinade
Composition / ingredients
6
Servings:
Cooking method
1. Blanch tomatoes and cut into small pieces;
2. Remove the zest from the lemon and squeeze out the juice;
3. Add the zest and juice to the tomatoes;
4. Cut onion into rings, add to tomatoes;
5. Finely chop garlic and paprika, add to tomatoes;
6. Add bay leaf, other spices, salt, mix;
7. Put the leg of mutton on a food film, lubricate the resulting mass well, wrap it with a film and leave it in the refrigerator for 11-12 hours, as long as possible;
8. Next, you can use a leg of lamb for its intended purpose - fry, bake on anything and in anything. The marinade is designed for 1-1.5 kg of meat. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Paprika - 289 kcal/100g
- Rosemary dry - 131 kcal/100g
- Ground coriander - 25 kcal/100g
