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Oriental Roast Leg of Lamb
Give your usual leg of lamb an exciting Asian twist.
Ingredients
Oriental Roast Leg of Lamb
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.6
Cost per Serving
Food Cost Margin
Roast Leg of Lamb
Leg of Lamb, whole & bone in
/g
2500.0 g
0%
Garlic, smashed
/g
80.0 g
0%
Cumin Seed
/g
10.0 g
0%
Fennel Seed
/g
10.0 g
0%
Paprika Powder
/g
10.0 g
0%
Corn Oil
/g
100.0 g
0%
Tumeric Leaf
/pc
4.0 pc
0%
Banana Leaf
/pc
2.0 pc
0%
Coriander Vinaigrette
Knorr Lime Flavoured Powder 400G
/g
15.0 g
0%
Fine Salt
/g
5.0 g
0%
Fine Sugar
/g
10.0 g
0%
Shallot Oil
/g
200.0 g
0%
Garlic, chopped
/g
80.0 g
0%
Spring Onion, chopped
/g
300.0 g
0%
Young Ginger, chopped
/g
100.0 g
0%
Coriander Leaf, chopped
/g
200.0 g
0%
/
Roast Leg of Lamb
-
Leg of Lamb, whole & bone in 2500.0 g
-
Garlic, smashed 80.0 g
-
Cumin Seed 10.0 g
-
Fennel Seed 10.0 g
-
Paprika Powder 10.0 g
-
Corn Oil 100.0 g
-
Tumeric Leaf 4.0 pc
-
Banana Leaf 2.0 pc
Coriander Vinaigrette
-
Fine Salt 5.0 g
-
Fine Sugar 10.0 g
-
Shallot Oil 200.0 g
-
Garlic, chopped 80.0 g
-
Spring Onion, chopped 300.0 g
-
Young Ginger, chopped 100.0 g
-
Coriander Leaf, chopped 200.0 g
Preparation
-
Roast Leg of Lamb
- Marinate whole leg of lamb with all the ingredients.
- Roast in pre oven at 140° Celsius, for 30 minutes.
- Wrap marinated leg of lamb with turmeric leaf, followed with banana leaf. Continue roasting for another 30 minutes.
- Once achieved the desired doneness, remove from oven and keep warm before assembly.
-
Coriander Vinaigrette
- Mix all ingredients and allow to infuse for 24 hours, in chiller.
-
Assembly
- Placed prepared "Oriental Roast Leg of :lamb" on the carving board.
- Served with "Coriander Vinaigrette".
