Tender and full of flavor, this recipe is ideal for special occasions where you want to impress but don't want to spend a lot of time in the kitchen.
Preheat oven to 425F. Place lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano, rosemary leaves and the garlic, then blend to a rough paste. Season the paste with salt, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 300F and roast for 2 1/2 to 3 hrs.
Remove the lamb from the oven and skim all the fat leaving any meat juices in the dish. Pour over the wine and Morelos sauce and return, uncovered, to the oven for 40 mins. Remove from oven. The lamb should be tender enough to cut with a fork or spoon.
Place Morelos mixture into a sauce pan, skimming off any fat that rises to the surface. Cover the lamb and let rest for up to 30 minutes or until sauce is ready. Bring Morelos mixture to a boil, then simmer for 10-15 mins until thickened yet still saucy. Season with the sugar, and salt and pepper if it needs it, then pour back around the lamb to serve.
Recipe adapted from Good Food magazine.
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Serving Size: 1 Serving (697g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 233 | ||
Calories from Fat: 29 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 10mg | 0 % | |
Potassium 318.6mg | 8 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.9g | ||
Protein 0.4g | 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: 233
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