Try this Easter Lamb with Roast Spring Onions recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 180C/350F/gas 4. If possible, ask your butcher to remove the H-bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and pepper. Put into a roasting tin and roast in a preheated oven for about 1-11/4 hours for rare meat, 11/4-11/2 hours for medium and 11/2-2 hours for well done, depending on size. Pop in the spring onions for the last 20 minutes or so. Test the lamb with a skewer. When the lamb is cooked to your taste, remove the joint and the onions to a carving dish. Leave the meat to rest for 10 minutes before carving. Meanwhile make the gravy. Remove the fat from the juices in the roasting tin with a metal spoon and add the stock. Bring to the boil and whisk in a little roux to thicken slightly. Taste and allow to bubble up until the flavour is concentrated enough. Correct the seasoning and serve the gravy with the garnished lamb, mint sauce, spring onions and lots of crusty roast potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 8 | ||
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Calories: 942 | ||
Calories from Fat: 626 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.5g | 93 % | |
Saturated Fat 30.3g | 151 % | |
Monounsaturated Fat 28.5g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 281mg | 86 % | |
Sodium 229mg | 8 % | |
Potassium 1064.3mg | 28 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.4g | ||
Protein 73.3g | 105 % | |
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: 942
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