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Leg Of Lamb Recipe
|Cane syrup||1 Cup (16 tbs)|
|Chopped bell pepper||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Warm water||1 Cup (16 tbs)|
|Cracked black pepper||1 Tablespoon|
|Dry mustard||1 Tablespoon|
|Tabasco sauce||1 Tablespoon|
|Diced carrots||2 Cup (32 tbs)|
|Crushed dried mint||2 Tablespoon|
|Ground basil||2 Tablespoon|
|Diced potatoes||4 Cup (64 tbs)|
|Lamb leg||10 Pound|
|Garlic||6 Clove (30 gm)|
Serving size: Complete recipe
Calories 11488 Calories from Fat 6288
% Daily Value*
Total Fat 698 g1074.5%
Saturated Fat 349.2 g1746.1%
Trans Fat 0 g
Cholesterol 3446.9 mg
Sodium 8305.3 mg346.1%
Total Carbohydrates 362 g120.7%
Dietary Fiber 35 g139.9%
Sugars 25 g
Protein 857 g1714.8%
Vitamin A 966.4% Vitamin C 257%
Calcium 121.3% Iron 624.7%
*Based on a 2000 Calorie diet
Punch 6 holes in leg of lamb and insert cloves of garlic in each hole.
Pour cane syrup in saucepan and add water and sugar; warm until sugar is dissolved.
Add Tabasco; set aside.
Place leg of lamb in roaster and cook at 350° for 4 or 5 hours.
Glaze with cane syrup and water several times while cooking.
Thirty or 40 minutes before done, add diced potatoes, diced carrots, chopped onion and chopped bell pepper.
Add dry white wine.
Put half of vegetables on each side of lamb and pour wine over vegetables.