Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
603
Calories
30g
Protein
36g
Fat
43g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 3 Tbs. kosher salt
- 1/4 tsp. red pepper flakes
- 1 1/2 tsp. freshly ground black pepper
- 1 tsp. finely chopped fresh rosemary
- 1 1/2 tsp. finely chopped fresh thyme
- 2 Tbs. minced garlic
- 1/2 cup olive oil
- 2 tsp. Dijon mustard
- 1 butterflied leg of lamb, 2 1/2 to 3 lb.
- 4 lb. fingerling potatoes
- 10 rosemary sprigs, each about 8 inches long, leaves removed except
- at tips
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