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Savory Roast Leg of Lamb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)334.8418
Energy (kCal)4427.5311
Carbohydrates (g)57.6988
Total fats (g)310.4374
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 deg. F. Place lamb on rack in roasting pan. Insert thermometer into thickest part of lamb without touching bone. Roast 25 minutes. Remove from oven. Reduce temperature to 325 deg. F. | 2. In small bowl, mix mustard and next 6 ingredients. Spread over top and sides of lamb. Roast 30 - 35 minutes per pound for rare, 40 - 45 minutes for medium or until thermometer reaches degree of desired doneness: 140 deg for rare, 160 deg for medium, 175 deg. for well-done. Let stand 20 minutes before carving. Remove bay leaves. | 3. To make sauce, add wine, beef broth and water to roasting pan. Cook over medium heat, stirring, 2-3 minutes. Garnish with fresh rosemary, if desired. Serve with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 4 4173.12 0.0 324.959 309.7181
    dijon mustard 2 tablespoons - - - -
    lemon juice 1 1/2 1/2 5.0325 1.5784 0.0801 0.0549
    shallot 2 minced 230.4 53.76 8.0 0.32
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    bay leaf 2 - - - -
    rosemary 1 teaspoon crushed 0.917 0.1449 0.0232 0.040999999999999995
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    white wine 1/4 cup - - - -
    beef broth 1/2 cup 8.4 0.048 1.368 0.264
    water 1/4 cup 0.0 0.0 0.0 0.0
    rosemary 0.917 0.1449 0.0232 0.040999999999999995

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



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