Photo: Emiliano Vittoriosi
Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables
25 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1354
Calories
81g
Protein
40g
Fat
163g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Water | 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 large garlic cloves, thinly sliced lengthwise
- 1 tablespoon olive oil
- 10 ounces baby arugula or baby spinach
- Salt
- 7 large garlic cloves
- 3 tablespoons chopped fresh oregano
- 1 tablespoon grated fresh lemon zest
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 4 1/2- to 5-pound boneless leg of lamb, trimmed of fat on both sides and butterflied (from an 8-pound lamb leg on the bone; see Cooks' Notes:)
- 2 medium red onions, peeled and root ends trimmed, but left intact
- 1 1/2 pounds small (1 1/2- to 2-inch) red potatoes
- 1 pound medium carrots, peeled and cut diagonally into 1-inch pieces
- 2 1/2 tablespoons olive oil, divided
- Salt
- Freshly ground black pepper
- 1 pound medium asparagus, ends trimmed and stalks cut diagonally into 1-inch pieces
- Pan drippings from lamb
- 3/4 cup dry white wine
- 2 cups chicken stock or reduced-sodium broth
- 1 1/2 tablespoons cornstarch dissolved in 3 tablespoons cold water
- Salt
- Freshly ground black pepper
- Kitchen string; a heavy roasting pan; an instant-read thermometer
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