Often served at Easter, this dish makes a nice change of pace from ham at Christmas.
Source: Holliday Keto
Preheat oven to 400.
Sprinkle lamb with 1 tablespoon of sea salt and pepper. Coat lamb with dijon mustard and italian seasoning. Place lamb in roasting pan.
Arrange vegetables around the lamb in the roasting pan. Drizzle with olive oil; sprinkle with remaining teaspoon of salt.
Pour in beef stock. Cover pan with foil.
Roast for 45 minutes to 1 hour. Remove foil and increase temperature to 425.
Roast an additional 15 minutes or until thermometer reads 130 internal temperature.
Remove from oven; let lamb rest for 15 minutes before slicing.
Transfer to serving platter and garnish as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (636g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 882 | ||
Calories from Fat: 547 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.8g | 81 % | |
Saturated Fat 25.7g | 128 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 234.7mg | 72 % | |
Sodium 1519.9mg | 52 % | |
Potassium 1376.3mg | 36 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 13g | ||
Protein 65.6g | 94 % | |
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: 882
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