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Roasted Leg of Lamb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.9279
Energy (kCal)1483.807
Carbohydrates (g)44.6931
Total fats (g)105.563
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Veal stock can be purchased at specialty stores or can be made by boiling 1 pound of veal bones in 16 cups of water in a large stockpot for two hours. | 2. Strain and discard the bones. | 3. Use as needed, the stock can be frozen for later use. | 4. Preheat the oven to 350 degrees. | 5. Trim fat from lamb leg. | 6. Combine oil and mustard and coat lamb with the mixture. | 7. Sprinkle with 2 tablespoon cumin, 1/2 cup of the mint and salt and pepper. | 8. Place lamb leg on top of diced veggies in a large roasting pan. | 9. Bake for 1 1/2 hours, or until slightly pink in the middle. | 10. remove lamb from the oven and let sit for 10 minutes before carving. | 11. Remove veggies from pan and set aside. | 12. Deglaze the roasting pan with stock. | 13. Stir in balsamic vinegar, remaining mint, the 1 teaspoon cumin, sugar and red wine. | 14. Simmer for a few minutes. | 15. Carve the lamb thinly and serve on top of roasted veggies with a light ladle of sauce. | ---------------------------------------------------------------------------
    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
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    dijon mustard 2 tablespoons - - - -
    cumin 2 tablespoons ground 7.875 0.929 0.374 0.4677
    mint 1 cup chopped 40.128 7.6699 3.0005 0.6658
    salt - - - -
    black pepper - - - -
    vegetable diced - - - -
    veal stock 1 cup - - - -
    balsamic vinegar 4 tablespoons 56.32 10.8992 0.3136 0.0
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    white sugar 2 tablespoons 97.524 25.195 0.0 0.0
    red wine 1 cup - - - -

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



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