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Gigot D'Agneau au Four (Roast Lamb with Beans)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.8405
Energy (kCal)1242.468
Carbohydrates (g)14.0483
Total fats (g)91.9495
  • Cuisine

    European >> French >> French

  • Dietary Style

  • Preparation Time

    Cooking Time - 40 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees F (220 degrees C). | 2. Place leg of lamb in a large baking dish. Prick in 6 places with a sharp knife; insert garlic cloves into the slits. Brush butter over lamb. Season with salt and pepper. | 3. Roast in the preheated oven, basting regularly with juices, for 25 minutes. Arrange cannellini beans around the lamb, mixing to coat with juices. Continue roasting until beans are warmed through and the internal temperature of the lamb reaches 160 degrees F (71 degrees C) for medium, about 15 minutes more. | 4. Let lamb rest for 10 minutes before slicing. Garnish with chopped parsley and serve beans on the side. | ---------------------------------------------------------------------------
    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 6 cloves peeled 26.82 5.9508 1.1448 0.09
    butter 2 tablespoons softened 171.0 7.857 5.343 14.4
    salt black pepper to taste ground - - - -
    cannellini bean 4 cans drained rinsed - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

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



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