Try this California Roast Lamb recipe, or contribute your own.
Suggest a better descriptionCut slits in lamb; insert garlic. Rub meat with salt, pepper and oregano. Roast at 400° for 30 minutes. Reduce heat to 350°; roast 1 hour more. Skim off any fat in pan; pour tomato sauce, water and lemon juice over lamb. Place artichokes around meat. Roast 1 hour longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Garnish with lemons and fresh herbs.
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Serving Size: 1 (292g) | ||
Recipe Makes: 1 | ||
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Calories: 17 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2336mg | 81 % | |
Potassium 88.2mg | 2 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.5g | ||
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: 17
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