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Rosemary Honey Roast Leg of Lamb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)407.1227
Energy (kCal)5240.037
Carbohydrates (g)5.15
Total fats (g)387.4668
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic nicely in a bowl. | 2. Rub this spice and honey mixture now into the lamb. | 3. Cover. | 4. Allow to marinate, refrigerated, overnight so to allow the flavours to intensify to their fullest. | 5. Preheat the oven to 450F (230C). | 6. Place lamb on a rack in a roasting pan. | 7. Sprinkle with salt to taste. | 8. Bake at 450F (230C) for 20 minutes. | 9. Reduce heat to 400F (205C). | 10. Roast for 55-60 minutes more. | 11. There is an accompanying note with the recipe that says the internal temperature will measure 145F (63C) for medium rare and 165F (74C) for well done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 5 5216.4 0.0 406.1988 387.1476
    honey 1/4 cup - - - -
    dijon mustard 2 tablespoons - - - -
    rosemary 2 tablespoons chopped 4.454 0.7038 0.1125 0.1992
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    lemon zest 1 teaspoon - - - -
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    sea salt 1 teaspoon - - - -

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



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