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Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 1 c. Onions, minced
- 2 x Cloves garlic, minced
- 7 Tbsp. Pareve margarine (Butter)
- 1 c. Spinach leaves, washed and blanched, packed
- 2 c. White bread, cut in 1 cm (1/2 in.) cubes
- 1 x Lamb leg, boned, interior fat removed
- Â Â Salt and fresh grnd pepper
- Â Â Bones from leg, cut in small pcs
- 1Â 1/2 c. Total amount: carrots, celery, onions, all minced
- 1 c. Brown lamb stock
- 1 c. Red wine
Direcciones
- Agriculture & Fisheries.
- Heat butter (margarine), saute/fry' onion and garlic 5 min; add in spinach and bread, toss, season.
- Lay boneless lamb leg skin side down, flatten proportionately by cutting across thicker parts; season spread with spinach stuffing.
- Roll and tie with butcher string.
- In a roasting pan, brown bones, sear leg of lamb on all sides, add in vegetables to pan; roast and baste frequently, using wine and stock.
- When done it should be brown on the outside and pink on the inside. Strain juices to serve on the side.
- Serve with Chinese long beans, small glazed onions and new potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 10 servings | |
| Calories 71 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 103mg | 4% |
| Potassium 92mg | 3% |
| Total Carbs 11.4g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.16g | 1% |
| Protein 1.36g | 2% |
