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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak currents,figs and cranberries in the boiling water for 30 minutes. | 2. Season the lamb with salt& pepper. | 3. Make a mixture of the garlic, thyme,& sage and rub all over the lamb. | 4. Sprinkle the inside of the leg with orange zest. | 5. Drain fruits, reserve liquid, and spread the fruit 1/2" thick on the inside of the leg. | 6. Roll the leg from the small end, jelly roll style and tie with twine. | 7. Heat oven to 425F degrees. | 8. Place lamb in a shallow roasting pan. | 9. Add the lamb bone,carrots, celery, fruit water,orange juice and wine. | 10. Cover the pan with foil roast 30 minutes lower heat to 325F, loosely leave the foil over the roast but not sealed, and roast 45-60 minutes (or until the internal temp is 155F). | 11. Transfer lamb to a platter. | 12. Remove bone from pan& skim off the fat. | 13. Strain theveggies from the juices and put the juices in a saucepan, simmer until it has reduced to about half. | 14. Serve with the sliced roast on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry	1	cup	chopped dried	50.6	13.167	0.506	0.14300000000000002
currant	1/2	cup		35.28	8.6128	0.784	0.2296
fig	1 1/2	cups	chopped	-	-	-	-
water	1 1/2	cups	boiling	0.0	0.0	0.0	0.0
leg lamb	6		butterflied	6259.68	0.0	487.4386	464.5771
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
sage	1	tablespoon	chopped	-	-	-	-
orange juice zest	1		juice	-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
onion	1		diced	44.0	10.274000000000001	1.21	0.11
red wine	1	cup		-	-	-	-
salt pepper				-	-	-	-

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