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Easy Provencal Lamb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.4153
Energy (kCal)1193.0019
Carbohydrates (g)52.4445
Total fats (g)109.7467
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F. | 2. Dry leg of lamb with paper towels. Place the leg of lamb in a large roasting pan, fat side up. Combine the mustard, 1 tablespoon chopped garlic (4 cloves), rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture evenly over the lamb. | 3. Place tomatoes, olives (if using), olive oil, 1/4 cup of honey, onion, remaining garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey. | 4. Roast for 20 minutes. Turn the heat down to 350°F and roast for another 60 to 75 minutes, or until a meat thermometer registers 130 to 135°F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned over. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 6 -7 trimmed tied 0.0 0.0 0.0 0.0
    dijon mustard 1/2 cup - - - -
    garlic 3 tablespoons chopped divided 37.995 8.4303 1.6218 0.1275
    rosemary leaf 1 tablespoon chopped - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    kosher salt - - - -
    black pepper ground - - - -
    tomato 3 ripe cored 1-inch-diced 186.2069 41.2894 9.7151 1.6192
    kalamata olive 1 cup chopped - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    honey 1/2 cup divided - - - -
    spanish onion 1 sliced - - - -
    thyme 4 sprigs - - - -
    rosemary 2 sprigs - - - -

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



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