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Herbed Roast Leg of Lamb

 

19

Trans-fat Free, High Fiber
 

Ingredients

2 ½ pounds italian plum (roma) tomatoes
sliced thick
10 ounces mushrooms
quartered
1 each sweet red bell peppers
chopped
1 each yellow onion
halved, with the skin
2 each shallots
with the skin
*
2 heads garlic
the outer skin removed
*
¼ pound pearl onions
red, or white
*
2 x rosemary leaves
fresh
*
2 x oregano sprigs
fresh
*
2 x thyme sprigs
fresh
*
6 tablespoons olive oil
6 pounds leg of lamb
trimmed of excess, fat
For the mixed baby vegetables
¼ pound zucchini
baby
6 ounces baby carrots
trimmed
¼ pound haricot beans
trimmed
*
1 small potatoes
1 tablespoon olive oil
1 x pearl onions
reserved from the lamb
*
1 tablespoon mint dill weed
fresh, minced
*

Directions

To make the lamb: In a large roasting pan stir together the tomatoes, the mushrooms, the bell pep per, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary, oregano, and thyme sprig, ¼ cup of the oil, and salt and pepper to taste.

Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it with the remaining 2 tablespoons oil, and season it with salt and pepper.

Roast the lamb and the vegetables in the middle of a preheated 450?F.

oven for 15 minute s, reduce the temperature to 350?F., and roast the lamb and stirring the vegetab les every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registe rs 145?F.

on a meat thermometer for medium-rare meat.

Transfer the lamb to a cutting board and let it stand, covered loosely with foi l, for 15 minutes.

Reserve the pearl onions for the mixed baby vegetables.

Tr ansfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs.

If planning to make the stuffed cabbage reserve 1 pound of the lamb.

To make the mixed vegetables: In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp- tende r and cook the potato, peeled and cut into ½-inch dice, until it

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1156g (40.8 oz)
Amount per Serving
Calories 157958% of calories from fat
 % Daily Value *
Total Fat 102g 156%
Saturated Fat 36g 182%
Trans Fat 0g
Cholesterol 456mg 152%
Sodium 450mg 19%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 27%
Sugars g
Protein 268g
Vitamin A 184% Vitamin C 142%
Calcium 11% Iron 75%
* based on a 2,000 calorie diet How is this calculated?

 

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