Try this French-Style Braised Leg of Lamb recipe, or contribute your own.
Suggest a better descriptionPlace the lamb in a large, lidded roasting dish. Make incisions in the meat with a sharp knife and insert a garlic sliver and rosemary sprig into each incision. Season. Roast the lamb in a preheated oven at 220?C, 425F, gas mark 7 for 20 minutes, then reduce to 180?C, 350F, gas mark 4. Lightly fry the onion, carrots, celery and leeks in the oil for 5 minutes. Add the stock and wine and bring to the boil. Season with pepper and add the sprigs of thyme. Pour around the lamb, cover tightly and cook, basting occasionally, for 3 hours. Remove the herbs from the stock, then remove the lamb, cover with foil and leave to rest. Transfer the vegetables and stock to a saucepan. Add the redcurrant jelly, beans and tomatoes and simmer for 5 minutes. Carve the lamb and serve on a bed of the vegetables with creamy mashed potatoes. NOTES : British lamb is perfectly complemented by garlic and rosemary. Braising the lamb with the vegetables in stock keeps the meat moist and full of flavour.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 6 | ||
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Calories: 501 | ||
Calories from Fat: 339 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 99.8mg | 31 % | |
Sodium 95.4mg | 3 % | |
Potassium 588.1mg | 15 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 10.4g | ||
Protein 23.1g | 33 % | |
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: 501
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