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Ingredientes
- 1 leg of lamb (5 lbs., boned)
- 2 cloves garlic, chopped
- Juice of 1 lemon
- 1/2 c. fresh minced parsley
- 4 tbsp. bread crumbs
- 2 teaspoon thyme
- 2 sliced carrots, julienne cut
- 2 stalks celery, julienne cut
- 1 onion, cut up
- 2 c. chicken broth
- 2 c. white wine
Direcciones
- Marinate lamb overnight in 1 c. white wine and 1 c. broth mixed with a little extra virgin olive oil. The day of serving, drain lamb and pat dry. Preheat oven to 350 degrees. Combine garlic, lemon juice, parsley and bread crumbs. Fill pockets and rub on outside. Tie with string. Combine carrots, celery and onions; roll in thyme; surround meat in roasting pan. Mix remaining broth and wine and baste every 30 min with mix and pan juices. Allow 40 to 45 min per lb.. Serve vegetables separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 646g | |
| Recipe makes 2 servings | |
| Calories 326 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 561mg | 23% |
| Potassium 889mg | 25% |
| Total Carbs 30.62g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 8.26g | 6% |
| Protein 6.32g | 10% |
