Try this Rosemary-Anchovy Lamb recipe, or contribute your own.
Suggest a better descriptionPlace lamb, opened flat with skin side down, on board and pound briefly. Sprinkle with lemon juice. Blend garlic, parsley and anchovies in a food processor to form a paste. Mix with olives, rosemary and pepper. Spread mixture down length of lamb and sprinkle pine nuts on top. Roll lamb and tie at intervals to maintain shape while cooking. Rub with olive oil. Place lamb in ovenproof casserole dish or clay pot prepared according to manufacturers instructions. Scatter onions and carrots around lamb. Roast at 350 or, for clay pot, place in cold oven and set temperature for 400. Bake for 1-1/4 to 1-1/2 hours. SUITABLE FOR ROMERTOF (CLAY POT) COOKING From the
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 73 | ||
Calories from Fat: 27 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 19.9mg | 6 % | |
Sodium 60mg | 2 % | |
Potassium 282.9mg | 7 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.8g | ||
Protein 7.6g | 11 % | |
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: 73
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