Try this Garlic Rolled Lamb Roast recipe, or contribute your own.
Suggest a better descriptionMake several 1/2-inch slits on outside of lamb and insert garlic. Place lamb in a large shallow dish; pour Dijon vinaigrette over lamb. Cover and marinate 24 hours in a refrigerator, turning lamb occasionally. Remove lamb from marinade, reserving marinade. Place lamb, fat side up, on a rack in a shallow roasting pan; insert meat thermometer, making sure it does not touch fat. Bake lamb at 350 degrees F for 1 hour and 45 minutes or until desired degree of doneness (rare 140F, medium 160F, and well-done 170F). Transfer lamb to a serving platter, reserving drippings in pan; let stand 10 minutes befire carving. Skim fat from pan dripppings. Measure renaining liquid, add reserved marinade and enough water to measure 1-1/4 cups. Pour into a saucepan. Combine flour and 1/4 cup water, stirring well; add to pan drippings mixture. Add dry red wine and pepper. Cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Serve with leg of lamb. Garnish with rosemary and red pepper, if desired. Yield: 8 to 10 servings.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 8 | ||
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Calories: 1879 | ||
Calories from Fat: 1780 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 197.7g | 264 % | |
Saturated Fat 90.3g | 451 % | |
Monounsaturated Fat 81.5g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 252mg | 78 % | |
Sodium 112.5mg | 4 % | |
Potassium 252.1mg | 7 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.4g | ||
Protein 19g | 27 % | |
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: 1879
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