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Santorini Roasted Leg of Lamb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)488.4174
Energy (kCal)6290.211
Carbohydrates (g)7.2585
Total fats (g)465.2612
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim excess fat and silver skin from lamb leg. | 2. Make crisscross cut in both sides of leg, about 1/2 inch deep. | 3. Mix all other ingredients, except lemons, together and allow wet ingredients to partially hydrate dried herbs for 15 minutes. | 4. Place lamb in roasting pan and rub marinade all over lamb on both sides, making sure to get lots into the cuts. Squeeze lemons gently over lamb. | 5. Cut up potatoes and onions if desired and place around roast, along with lemons. | 6. Cover and roast at 300 degrees until internal temperature reaches 170. | 7. degrees, approximately 30 minutes per pound. | 8. Remove cover and roast at 425 degrees until skin is browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 6 6259.68 0.0 487.4386 464.5771
    mint flake 1/4 cup dried - - - -
    rosemary 3 tablespoons dried 6.681 1.0557 0.1688 0.2989
    oregano 3 tablespoons dried 23.85 6.2028 0.81 0.3852
    red wine 1/2 cup - - - -
    honey 2 tablespoons - - - -
    lemon 2 cut - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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