Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Roast Baby Lamb with Rosemary Recipe
Apr 19, 2011 @ 3:28 PM
Posted by
Daily Value: 82%
Servings: 4
High-Fiber, Low-Carb
Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 1,644Daily Value: 82%
Servings: 4
High-Fiber, Low-Carb
Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 140g | 215% |
| Saturated | 40g | 200% |
| Trans | 1g | 0% |
| Carbs | 22g | 7% |
| Fiber | 9g | 34% |
| Sugars | 3g | 0% |
| Protein | 58g | 117% |
| Cholesterol | 240mg | 80% |
| Sodium | 5001mg | 208% |
| Calcium | 148mg | 15% |
| Magnesium | 173mg | 43% |
| Potassium | 1416mg | 40% |
| Iron | 8mg | 45% |
| Zinc | 11mg | 72% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 20mg | 33% |
| Thiamin (B1) | 0mg | 33% |
| Riboflavin (B2) | 1mg | 47% |
| Niacin (B3) | 20mg | 99% |
| Vitamin B6 | 1mg | 38% |
| Folic Acid (B9) | 158µg | 39% |
| Vitamin B12 | 7µg | 121% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 12mg | 62% |
| Vitamin K | 72µg | 91% |
| Fatty acids, total monounsaturated | 80g | 0% |
| Fatty acids, total polyunsaturated | 13g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
Flickr/thebittenword.com
A lovely spring recipe from Chef Matteo Bergamini at New York City’s SD26. — Yasmin Fahr
INGREDIENTS
- 1 baby lamb leg (about 2-3 pounds)
- Salt and pepper, to taste
- 3 ounces butter
- 5 sprigs rosemary
- 11 garlic cloves, crushed
- 1 ½ cups extra-virgin olive oil
- 9 baby artichokes
- 2 tablespoons sea salt
- 2 cups white wine
- 2 cups vegetable stock
- 2 anchovies filets
- 8 mint leaves
DIRECTIONS
Preheat the oven to 350 degrees. Season the lamb with salt and pepper. Place the lamb leg in a roasting pan and add the butter, rosemary sprigs, 8 garlic cloves, 1 cup olive oil, and 1 cup white wine. Cover with foil and cook for 35 minutes. Remove the foil and cook for another 15- 20 minutes turning the lamb leg often.
Meanwhile, remove the outside leaves of the artichokes and then peel the surrounding stem. Cut the artichokes in half stem-side up. Place the artichokes into a container of water with lemon. (This helps reduce the oxidation of the artichokes turning black.) Place the artichokes in a pan face down. Add the sea salt, ½ cup extra-virgin olive oil, wine, vegetable stock, anchovies, 3 cloves crushed garlic, 8 mint leaves. Simmer on a medium flame until cooked.
Serve the lamb with the artichoke mixture.
Recipe Details
Servings: 4
