Try this Fruit-Stuffed Leg of Lamb recipe, or contribute your own.
Suggest a better descriptionHeat dried fruit, 2 cups orange juice, the wine, orange rind, cinnamon, ginger and nutmeg to boiling in medium saucepan; reduce heat and simmer, uncovered, 20 minutes. Cool; remove cinnamon sticks and discard. Trim roast of excess fat. Lay roast flat; sprinkle lightly on both sides with salt and pepper. Spoon about a third of the fruit mixture on meat; roll up and tie at intervals with string. Place roast on rack in shallow roasting pan; insert meat thermometer so tip is in thickest part of meat. Roast uncovered at 325F until meat thermometer registers 165?, about 2 hours; spoon remaining fruit mixture around meat during last 30 minutes of cooking time. Remove meat to serving platter; spoon half the fruit around meat. Keep warm. Process remaining fruit mixture in blender or food processor until smooth, adding enough orange juice for desired sauce consistency. Heat sauce in small saucepan until hot. Slice meat; serve sauce over. Yield: 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 60 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 172.4mg | 5 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.5g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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