Leg of Lamb Armenian-Style

Name: Leg of Lamb Armenian-Style
Yield: 4 servings
Ingredients: 1 Lamb Leg; 1 Bulb Garlic; 1 Bulb Garlic; 1 1/2 cup Parsley; 1 cup Onion; 1 tablespoon Black Pepper; 1 cup Balsamic Vinegar; 1/2 cup Olive Oil; 1/4 cup Mint; To taste Salt

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lamb Leg1
Garlic1
Garlic1
Parsley1.5 cups
Onion1 cup
Black Pepper1 tbsp
Balsamic Vinegar1 cup
Olive Oil½ cup
Mint¼ cup
Salt

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Place all of the above ingredients into your roaster pan at least two days before you want to eat. Stir occasionally throughout the days to distribute marinade evenly. Bake at a 350-degree oven for 1 hour to 1 1/2 hours or until meat is not red when sliced.
2
You can also make these on skewers if you wish to go through the process of spearing the meat with other veggies to grill. Freezes well.

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