Texas-Style Lamb Roast Recipe

Texas Style Lamb Roast
submitted by bahuja2001 at ifood.tv

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings6Cuisine
CourseMethod
Interest Group

Ingredients

 Salt To Taste
 Pepper To Taste
 Lamb shoulder42 Pound
 Garlic3 Clove (15 gm)
 Flour1⁄2 Cup (8 tbs)
 Crushed rosemary1 Teaspoon
 White wine2 Cup (32 tbs)
 Onions12 Small
 Potatoes12 Small
 Carrots3 Medium
 Celery stalks1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size

Calories 8692 Calories from Fat 5993

% Daily Value*

Total Fat 664 g1022.2%

Saturated Fat 290.8 g1454%

Trans Fat 0 g

Cholesterol 2254.7 mg

Sodium 2047.7 mg85.3%

Total Carbohydrates 89 g29.6%

Dietary Fiber 12 g48.2%

Sugars 15.4 g

Protein 543 g1086.4%

Vitamin A 105.3% Vitamin C 127.1%

Calcium 57.2% Iron 295.3%

*Based on a 2000 Calorie diet

Directions

Pierce lamb; insert garlic.
Combine salt, pepper and flour; dredge lamb in mixture.
Combine rosemary and wine; marinate lamb in wine mixture for 3 hours.
Place vegetables in roasting pan; place lamb over vegetables, skin side up.
Pour marinade over lamb.
Add water to marinade to cover pan bottom, if necessary.
Preheat oven to 375 degrees.
Bake, cov- ered, until fork-tender, or for 2 hours, basting twice.
Remove from oven; bone lamb.
Return to oven; brown lightly.
Make gravy from pan drippings, if desired.
Quantcast