Firstly remove the bone from the lamb and roll and and tie up again with some string, then making about 25 small cuts in the lamb stuff each cut with a fillet of anchovy, slices of garlic and sprigs of rosemary. Place on an oven tray with seasoning and dripping then palce in a hot oven and cook for about 50 minutes while you cook the vegetables. Peel and cut the potatoes and place on another tray and season with salt and pepper and some dripping. Place this in the oven and cook for about 40 minutes turning all the time to coat them well. Make the sauce by browning the onions in a pan adding wine, balsamic vinegar and stock and reduce the sauce until nice and thick. Cook each vegetables and serve on a plate with the leg whole and the potatoes around the sauce on the side. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1411g)|
|Recipe Makes: 1|
|Calories from Fat: 115 (10%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1g|
|Cholesterol 30.5mg||9 %|
|Sodium 164.4mg||6 %|
|Potassium 5580.5mg||147 %|
|Total Carbohydrate 236.5g||70 %|
|Dietary Fiber 30.2g||121 %|
|Sugars, other 206.3g|
|Protein 27.7g||40 %|
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: 1143
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!