Photo: Emiliano Vittoriosi
Roast Leg of Lamb with Tarragon-Mint Butter
13 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
772
Calories
58g
Protein
50g
Fat
16g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 tablespoons chopped fresh tarragon
- 3 tablespoons chopped fresh mint
- 4 teaspoons tarragon vinegar
- 2 teaspoons coarse kosher salt
- 1 6 1/2-pound leg of lamb with bone, well trimmed
- 1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
- 2 tablespoons olive oil
- Coarse kosher salt
- 2 cups dry red wine
- 1 1/3 cups low-salt chicken broth
- 2 teaspoons finely grated orange peel
- Fresh tarragon and mint sprigs (for garnish)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes