Try this Basil-Stuffed Lamb Roast recipe, or contribute your own.
Suggest a better descriptionFor stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown. In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat. Pound meat to an even thickness. Sprinkle with rosemary. Spread the stuffing over the roast. Roll up and tie meat securely. Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat. Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 150 F. Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 493 | ||
Calories from Fat: 87 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 31.9mg | 10 % | |
Sodium 827.7mg | 29 % | |
Potassium 258.8mg | 7 % | |
Total Carbohydrate 84.7g | 25 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 78g | ||
Protein 15.7g | 22 % | |
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: 493
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