Great for dinner party.
1.Preheat oven to 350F. Remove netting from the lamb, open out to make as flat and even as possible. Trim edges. Combine stuffing ingredients and spread over the inside of the lamb. Roll up lamb and tie with kitchen string or secure with metal skewers. Place in a roasting pan and season with salt and pepper. Roast for about 1-1? hours for medium-rare or until cooked to your liking (see Basic Cooking Instructions.) Rest meat for 10 minutes before slicing.
2.To make ratatouille, heat the oil in a large pan and cook the onion over medium heat for 1-2 minutes or until soft. Add the pepper and garlic and cook another 2 minutes. Add the eggplant and zucchini and stir over the heat for another minute or two. Add tomatoes and oregano. Season to taste with salt and pepper, cover and simmer over low heat until the vegetables are tender but not soft, about 8-10 minutes.
3.Serve the lamb sliced with the ratatouille.
TIP: The lamb can be filled and rolled the day before and stored, covered, in the refrigerator. Bring lamb to room temperature before cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1166g) | ||
Recipe Makes: 6-8 Servings | ||
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Calories: 1425 | ||
Calories from Fat: 887 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.5g | 131 % | |
Saturated Fat 42g | 210 % | |
Monounsaturated Fat 40.6g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 386.4mg | 119 % | |
Sodium 437.7mg | 15 % | |
Potassium 2719.8mg | 72 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 17.8g | ||
Protein 106.1g | 152 % | |
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: 1425
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