Rosemary Roast Of Lamb Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Lamb leg2 1⁄2 Kilogram
 Pepper5 Milliliter
 Ginger5 Milliliter
 Rosemary10 Milliliter
 Basil5 Milliliter
 Vegetable oil15 Milliliter
 Breadcrumbs60 Milliliter

Nutrition Facts

Serving size: Complete recipe

Calories 5714 Calories from Fat 3605

% Daily Value*

Total Fat 400 g615.5%

Saturated Fat 194.6 g973.2%

Trans Fat 0 g

Cholesterol 1899.7 mg

Sodium 1455.8 mg60.7%

Total Carbohydrates 34 g11.3%

Dietary Fiber 3.2 g12.8%

Sugars 2.8 g

Protein 464 g927.7%

Vitamin A 11.1% Vitamin C 5.6%

Calcium 33.2% Iron 236.7%

*Based on a 2000 Calorie diet

Directions

Preheat the convection section of your microwave oven at 375 °F (190°C) (check for procedure in your oven operational manual).
Place a rack in the oven ceramic tray with a pie plate underneath.
Mix all the ingredients together and spread on top of the roast, then set it on the rack.
Microwave 15 minutes per pound (500 g) at 375 °F (190°C) for medium and 5 minutes per pound (500 g) for medium-rare.
Let stand 15 minutes in a warm place before serving.
To make gravy Add to the juice in the plate 1/3 cup (80 mL) red wine or chicken broth.
Scrape the bottom of the plate and crush all the browned bits.
Microwave 1 minute at HIGH.
Pour into a sauceboat.
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