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Suggest a better descriptionThis recipe comes from Jean Charests mother-in-law, Lisette Dionne. "It must be Canadian lamb with lots of garlic, cooked rare, along with potato casserole layered with Emmental cheese from the St.-Benoit-du-Lac monastery in my region." Jean Charest is one of the front runners of the Conservative leadership candidates, one of whom will be our next prime minister. Inset garlic slivers into lamb. Rub with oil, then herb mixture. cover with foil and refrigerate 2-3 hours to allow flavours to penetrate the meat. Roast in a preheated 400F oven 30-45 minutes depending on weight. Serve with Gratin Dauphinois and Tomato Provencale: (Tomatoes halved, sprinkled with the same herbs but minus rosemary and bay leaf. Bake in 400F oven 10 minutes or till tender. SOURCE: The Toronto Sun posted by Anne MacLellan
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 21 | ||
Calories from Fat: 5 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.4mg | 1 % | |
Potassium 190.6mg | 5 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 1.6g | ||
Protein 1.1g | 2 % | |
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: 21
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