RecipeDB

Cooking in progress....

Peppercorn Encrusted Roast Lamb

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)166.8249
Energy (kCal)2680.185
Carbohydrates (g)7.8877
Total fats (g)216.4839
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours. | 2. Remove roast from marinade and roll and tie roast with string. | 3. Preheat oven to temp between 200-250c | 4. Spread the mustard and rest of the peppercorns over the meat. | 5. Place roast into a baking tray and pour the marinade around the roast but not over it. | 6. Bake for 1.5 hours, basting occasionally. Slice roast to nice pieces and pour juices over the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peppercorn 100 g crushed 564.0 3.5 1.2 61.4
    rosemary leaf 1/2 bunch - - - -
    mint leaf 1/2 bunch - - - -
    garlic 1 tablespoon 12.665 2.8101 0.5406 0.0425
    raspberry vinegar 250 - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    red wine 250 - - - -
    leg lamb 2 2086.56 0.0 162.4795 154.859
    dijon mustard 1/4 cup - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition