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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a sharp knife, remove the thin membrane and most of the fat from the lamb. | 2. Cut about 25 tiny slits all over the lamb; insert the garlic slivers. | 3. Combine the oil, lemon juice and rosemary; brush over the lamb. | 4. Let stand at room temperature for 30 minutes. | 5. On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium. | 6. Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes. | 7. To make the gravy, skim the fat from the pan. | 8. Add onion and cook over medium heat, stirring often, for 4 minutes or until softened. | 9. Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits. | 10. Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup. | 11. Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened. | 12. Blend in the tomato paste. | 13. Taste and adjust the seasoning with salt and pepper. | 14. Strain if desired. | 15. Slice the lamb and serve with the gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	1			1043.28	0.0	81.2398	77.4295
garlic	3	cloves	slivered	13.41	2.9754	0.5724	0.045
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205
onion	1		minced	28.0	6.537999999999999	0.77	0.07
red wine	1/2	cup		-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
salt pepper				-	-	-	-

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