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Suggest a better descriptionApprox. Cook Time: 2:00 Preheat oven to 175 C. All vegetables should be coarsely chopped. Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a roasting pan, nestle lamb in the center of the vegetables and cook, uncovered for approx. 20 minutes (for 2 kg leg) or until top of lamb is brown. Add water, cover, and cook 1-1/2 hours for medium done roast. Moroccan Lamb Sauce: Strain vegetables from roasting pan. Put drippings in a heavy pan. Add tomato paste and water. Simmer for about 15 minutes, skimming grease from top of sauce several times. Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca (valerie) on Feb 16, 1999
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Serving Size: 1 Serving (743g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 1183 | ||
Calories from Fat: 821 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.3g | 122 % | |
Saturated Fat 39.9g | 200 % | |
Monounsaturated Fat 37.5g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 298.6mg | 92 % | |
Sodium 529.3mg | 18 % | |
Potassium 1560.1mg | 41 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 9.5g | ||
Protein 74.4g | 106 % | |
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: 1183
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