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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 300°F | 2. Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary. | 3. Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads. | 4. Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 1½ hours. | 5. Remove the lamb and garlic halves from the pan and keep warm. | 6. Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins. | 7. Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time. | 8. Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	8		sliced	-	-	-	-
rosemary	10	sprigs		-	-	-	-
lamb chop	8			-	-	-	-
salt pepper				-	-	-	-
garlic	2	heads	cut	-	-	-	-
white wine	3	cups		-	-	-	-
purpose flour	2	tablespoons		-	-	-	-

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