Photo: Emiliano Vittoriosi
Slow-Roasted Andalusian-Style Lamb and Potatoes
11 ingredients
Makes 6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
681
Calories
32g
Protein
35g
Fat
56g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 4 garlic cloves, crushed
- 2 tablespoons fresh thyme leaves
- 2 tablespoons kosher salt plus more
- 4 fresh bay leaves, divided
- 3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices, divided
- 7 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 3 1/2- to 4-pound bone-in leg of lamb
- 2 pounds tomatoes, cut into 1/4" slices
- 2 medium onions, cut into 1/2" slices
- 2 cups dry white wine
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