Photo: Emiliano Vittoriosi
Garlic and Rosemary-Roasted Leg of Lamb
10 ingredients
openrecipes
The lamb is first roasted at a higher temperature (425°F) to help produce a flavorful, browned exterior. Then the oven is reduced to 350°F so the interior of the meat will be cooked without the outer section being overdone.
Estimated Nutrition (whole recipe, rough)
661
Calories
58g
Protein
38g
Fat
14g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1 Tbs. kosher salt
- 2 tsp. freshly ground pepper
- 3 Tbs. finely chopped fresh rosemary
- 2 Tbs. olive oil
- 1 Tbs. chopped garlic
- 1 boneless leg of lamb, about 5 lb., rolled and
- tied with kitchen twine
- 1⁄2 cup red wine
- 2 shallots, finely chopped
- 2 cups chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes