Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
466
Calories
27g
Protein
35g
Fat
12g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 boneless leg of lamb, about 4 lb., butterflied and trimmed of fat
- 3 Tbs. Dijon mustard
- 2 Tbs. herbes de Provence, coarsely ground with a mortar and pestle
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 3 leeks, white and light green portions, cleaned and quartered lengthwise
- 1 cup pearl onions, peeled
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