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Pot Roasted Breast Of Lamb Rose Recipe
|Lamb breast||3 Pound|
|Chicken broth||1 Cup (16 tbs)|
|Currant jelly||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Rose wine||1⁄2 Cup (8 tbs)|
|Parsley sprigs||6 , chopped|
Calories 674 Calories from Fat 378
% Daily Value*
Total Fat 42 g64.6%
Saturated Fat 19.5 g97.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 171.6 mg7.1%
Total Carbohydrates 12 g4.1%
Dietary Fiber 0.04 g0.18%
Sugars 11.4 g
Protein 61 g121.5%
Vitamin A 2% Vitamin C 2.6%
Calcium 0.5% Iron 0.41%
*Based on a 2000 Calorie diet
Pour off fat and sprinkle meat with salt and pepper.
Add broth, cover, and simmer for 2 hours, or until meat is tender.
Dissolve jelly in the boiling water.
Add wine and parsley; pour over meat.
Simmer for about 15 minutes longer, basting several times with the liquid in kettle.
Serve meat with the liquid; thicken, if desired, with a small amount of flour-and-water paste.