For those who love fall-from-the-bone lamb, this recipe fits the bill. If you can?t find Burgundy wine, Pinot Noir is a substitute.
1. Sprinkle lamb with salt and pepper. Place in a 5.5 litre slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
2. In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine and/or stock. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
3. Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.
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Serving Size: 1 Serving (606g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1229 | ||
Calories from Fat: 769 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.5g | 114 % | |
Saturated Fat 40.9g | 204 % | |
Monounsaturated Fat 35.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 369.6mg | 114 % | |
Sodium 424.4mg | 15 % | |
Potassium 1781.5mg | 47 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.9g | ||
Protein 102.9g | 147 % | |
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: 1229
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