Try this Roast Leg of Lam with Pan-Roasted Vegetables recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 400°
2. With the point of a small knife, make six small incisions at equal intervals under the skin of the lamb. Insert the garlic slices in these slits.
3. Rub the lamb with some of the oil and sprinkle with salt and pepper Insert rosemary sprigs in the slits, or sprinkle the lamb with dried rosemary.
4. Pour the remaining oil into a shallow heavy baking dish or roaster and put lamb in it. Arrange vegetables around it and coat them with olive oil, 1 teaspoon salt, and pepper
5. Roast lamb for 50 minutes to 1 hour, basting from time to time with the cooking juices.
6. Remove lamb from the oven and let it sit for about 10 minutes before carving. Keep the vegetables warm until ready to serve.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 128 | ||
Calories from Fat: 24 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.4mg | 0 % | |
Potassium 292.1mg | 8 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 22.3g | ||
Protein 4.6g | 7 % | |
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: 128
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