Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. Rub lamb with salt and pepper and place on a rack in a roasting pan. | 3. Surround with the bones, onions,carrots and 4 to 5 garlic cloves. | 4. Pour the olive oil over the bones and vegetables. | 5. Roast at 400°F for 30 minutes. | 6. Reduce heat to 350°F and roast for 30 minutes. | 7. Reduce heat to 200°F. | 8. Transfer lamb to baking pan or casserole dish. | 9. Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan. | 10. Rinse roasting pan with the red wine and pour wine over lamb. | 11. Cover tightly with aluminum foil and roast in a 200°F oven for 6 hours. | 12. Transfer lamb to a platter and remove the strings. | 13. Discard bones and bay leaf. | 14. Remove the cloves from the onions and puree or blend all the vegetables. | 15. Combine with the pan juices. | 16. Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	5 -6		boned tied sawed	0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
onion	3	cloves		-	-	-	-
clove	6	cloves		-	-	-	-
carrot	3		split	157.44	36.7872	3.5712	0.9216
garlic clove	6 -7			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	1			-	-	-	-
tomato	4 -5		ripe peeled seeded chopped	0.0	0.0	0.0	0.0
red wine	1	cup		-	-	-	-
parsley			chopped	-	-	-	-

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