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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter and oil in a frying pan; add the onions and cook over a gentle heat until softened and just starting to colour. | 2. Place the potatoes in the bottom of a roasting pan, spoon the cooked onions over them; season with salt and pepper. | 3. Make small incisions all over the lamb and insert the garlic slices; place the lamb on a rack over the onions and potatoes. Season the leg well salt and pepper. | 4. Pour the stock over the potatoes and roast in a hot oven (200c) for the first 20 minutes, then lower the temperature to moderated (180c) and cook a further hour. This will give you medium cooked lamb, if you like your lamb a little better done, cook for a further 40 minutes. | 5. Carve the lamb in thick slices, lay it over the potatoes and onions, sprinkle with parsley and serve it in the dish it was cooked in Yum. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	30			2565.0	117.855	80.145	216.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	500		sliced	32000.0	7472.0	880.0	80.0
leg lamb	1			1043.28	0.0	81.2398	77.4295
garlic clove	2		peeled sliced	-	-	-	-
salt pepper				-	-	-	-
potato	1			-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
parsley				-	-	-	-

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