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Provencal Roast Lamb Recipe
|Chopped mixed herbs||3 Tablespoon (Fresh, Such As Rosemary, Savory, Marjoram And Thyme)|
|Garlic||3 Clove (15 gm), crushed|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lamb leg||4 Pound (Boned Weight)|
|Red wine||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon, Cut into 6 pieces|
Serving size: Complete recipe
Calories 4745 Calories from Fat 3195
% Daily Value*
Total Fat 356 g547.5%
Saturated Fat 162.2 g811%
Trans Fat 0 g
Cholesterol 1443.2 mg
Sodium 1144.8 mg47.7%
Total Carbohydrates 9 g3.2%
Dietary Fiber 0.98 g3.9%
Sugars 0.2 g
Protein 335 g669.4%
Vitamin A 29.3% Vitamin C 14.1%
Calcium 19.3% Iron 164.2%
*Based on a 2000 Calorie diet
Season and gradually work in the olive oil.
Rub this mixture over all the surfaces of the meat, particularly in the cavity.
Tie into a neat shape and place in a roasting pan.
Leave at room temperature for 2 hours.
Roast in a preheated 425° oven for 15 minutes, then reduce the heat to 350° and continue roasting for 1 hour 25 minutes.
The meat will be pink inside, so if you prefer it well done, roast for 20-25 minutes longer.
Baste occasionally with the wine during cooking.
Remove the lamb to a warmed serving platter and keep warm while you make the sauce.
Pour off most of the fat from the roasting pan.
Heat the remaining fat and sediment until it is very hot, then pour in the wine, scraping down the sediment and stirring all the time.
Reduce the heat and simmer for 5 minutes, stirring.
Swirl the butter into the pan, a piece at a time to thicken.
Slice the meat and pour a little sauce over each slice.