Braised Leg Of Lamb Recipe

Summary

Cooking Time10 MinDifficulty LevelEasy
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Salt1 Teaspoon
 Pepper white1 Teaspoon
 Sugar1 Teaspoon
 Garlic1 Clove (5 gm)
 Leg lamb3 Pound
 Oil1⁄2 Cup (8 tbs)
 Dry white wine1 Cup (16 tbs)
 Bay leaf1
 Dried rosemary1 Teaspoon
 Onion1 , sliced
 Canned navy beans4 Ounce, drained
 Bacon slices4

Nutrition Facts

Serving size

Calories 747 Calories from Fat 453

% Daily Value*

Total Fat 51 g78%

Saturated Fat 15.9 g79.7%

Trans Fat 0 g

Cholesterol 153.1 mg

Sodium 478.2 mg19.9%

Total Carbohydrates 17 g5.7%

Dietary Fiber 5.6 g22.5%

Sugars 2.9 g

Protein 47 g94.3%

Vitamin A 0.7% Vitamin C 4.5%

Calcium 7.1% Iron 30.7%

*Based on a 2000 Calorie diet

Directions

Rub the salt, pepper, sugar and crushed garlic into the meat.
Place in a bowl and pour over the oil and white wine.
Add the bay leaf and rosemary and leave to marinate for 20 minutes.
Remove the lamb from the marinade, pat dry with paper towels and place in a roasting pan.
Roast in a moderately hot oven (400° F) for 40 minutes.
Mix the onion, beans and chopped bacon with the marinade and spoon around the lamb.
Continue cooking for a further 35-10 minutes or until a meat thermometer registers 175° F.
Serve the lamb on the bed of braised beans and vegetables.
To add the finishing touch, cover the bone with a paper frill.
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