Roast Lamb with Herbs Recipe
Ingredients
| Rack lamb/Lamb shoulder | 4 Pound | |
| Salt | 1 Teaspoon | |
| Thyme | 1⁄2 Teaspoon | |
| Rosemary | 1⁄2 Teaspoon | |
| Sweet basil | 1⁄2 Teaspoon | |
| Water | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 6758 Calories from Fat 5618
% Daily Value*
Total Fat 624 g960.3%
Saturated Fat 275.3 g1376.4%
Trans Fat 0 g
Cholesterol 1376 mg458.7%
Sodium 2962.9 mg123.5%
Total Carbohydrates 1 g0.4%
Dietary Fiber 0.74 g3%
Sugars 0 g
Protein 256 g512.6%
Vitamin A 6.5% Vitamin C 8.3%
Calcium 34.4% Iron 92.8%
*Based on a 2000 Calorie diet
Directions
Mix salt, thyme, rosemary and basil and rub into meat.
Roast uncovered at 400°F. for 45 minutes.
Pour off excess fat; lower heat to 325 °F.
Add water, cover and continue roasting slowly 2 1/2 3 hours.
Baste now and then with pan juices.
Lift lamb to hot platter, and make gravy.
Chef
