Leg of Lamb
You have to first get the lamb out of the way - as it cooks for at least 5 hours, you will have plenty of time for the side dishes and the Rosemary Jus
Chop the 2 garlic cloves and chop half of the rosemary
Mix with the garlic and rosemary with the mustard, garlic and rosemary, add salt and pepper
Make small insertions with a pointy knive and insert wedges of garlic.
Rub the leg with the marinade.
Let rest for a couple of hours or overnight
Turn the oven to max - roast the lamb for 15-20 minutes depending on size
Reduce the heat to 80-100 degree Centigrades
Roast the leg of lamb for 5-7 hours.
- Rosemary Jus
Rinse the lamb bones /shanks
Smear the tomato paste on them
Roughly chop up 2 carrots - one onion
Pour some oil on the roasting dish - add the bones, onion and carrot and roast until dark brown in the oven. Turn them halfway
Transfer from roasting pan in a pot - cover with water - add rosemary and let simmer for 1-2 hours.
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|Serving Size: 1 Serving (1052g)|
|Recipe Makes: 6|
|Calories from Fat: 2359 (72%)|
|Amt Per Serving||% DV|
|Total Fat 262.2g||350 %|
|Saturated Fat 74.1g||371 %|
|Monounsaturated Fat 150g|
|Polyunsanturated Fat 21.8g|
|Cholesterol 988.3mg||304 %|
|Sodium 628.2mg||22 %|
|Potassium 2892.2mg||76 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.6g|
|Protein 212.6g||304 %|
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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: 3264
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