Robert Goulet’s Leg Of Lamb (ethnic)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Meats, Rosemary | 4 | Servings | |
INGREDIENTS
| 8 | lb | Leg of lamb |
| 2 | Cloves garlic, slivered | |
| 1/2 | c | Butter |
| 1/2 | t | Rosemary |
| 1 | Lemon | |
| 12 | Pearl onions | |
| Salt & pepper |
INSTRUCTIONS
Wash and dry the lamb. Make incisions and stuff with slivers of garlic; place in roasting pan. Melt butter in a saucepan, add rosemary and squeeze the lemon and spread the mixture over the lamb in roasting pan. Bake at 325~ for 2-1/2 to 3 hours. Serve with rice and green vegetables. Echo: HomeCook 3-97 From : Sharon Stevens
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Nutrition (calculated from recipe ingredients)
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Calories: 2045
Calories From Fat: 1307
Total Fat: 145.5g
Cholesterol: 668.8mg
Sodium: 628.3mg
Potassium: 2464.4mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: 169.3g