In spring, lamb is one of my favorite foods. I’m particularly fond of the boneless leg because it lets me have fun with flavorful stuffings. Mint always works well with lamb, so I rolled the meat around a simple stuffing of fresh mint and parsley, toasted pine nuts, and dried currants, and secured the roast with kitchen twine (see a demonstration of this technique). The roast goes into the oven seam side up because I want to encourage crunchy bits of stuffing to form along the seam as the lamb roasts—they’re far too good to miss. The herb stuffing infuses the meat with flavor and helps keep it moist. Served with red onion jam, this roast feels thoroughly modern but with a respectful nod toward tradition, much like the food at my restaurants.
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Serving Size: 1 recipe (174g) | ||
Recipe Makes: 1 | ||
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Calories: 220 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 166.2mg | 6 % | |
Potassium 262.6mg | 7 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 21.5g | ||
Protein 1g | 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: 220
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