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Suggest a better descriptionPlace the garlic in a food processor with the salt and process to a paste. Pat the garlic, in an even layer, all over the top and sides of the roast. Place the trimmed piece of fat over the garlic and tie in place with kitchen string. Place the roast in a large roasting pan and season liberally with pepper. Pour the red wine into the bottom of the roasting pan and float the bay leaves in the wine. Roast for 25 minutes at 450?, then reduce the heat to 350?. Continue to roast the meat, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let the roast stand for 10 minutes before carving. Serve with the pan juices. Serves 8.
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Serving Size: 1 Serving (586g) | ||
Recipe Makes: 1 | ||
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Calories: 637 | ||
Calories from Fat: 32 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.2mg | 1 % | |
Potassium 1158.8mg | 30 % | |
Total Carbohydrate 67.5g | 20 % | |
Dietary Fiber 12.6g | 50 % | |
Sugars, other 54.8g | ||
Protein 8.4g | 12 % | |
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: 637
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