Agneau A La Ficelle (provencal Style Lamb)

CATEGORY	CUISINE	TAG	YIELD
Meats		Tamara1	1	Servings

INGREDIENTS

6		Cloves garlic
1	kg	Baking potatoes
		Salt and freshly ground
		pepper
		Fresh thyme
2		Onions, thinly sliced
2/3	c	Dry white wine
1		Leg of lamb, unboned
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Preheat the oven to 220Ã¸c.  Arrange the sliced potatoes over the base
of a large baking dish then  top with salt and pepper to taste, some
thyme leaves and some of the  minced garlic. Place the onions on top of
the potato mixture then  pour the white wine over.  Trim as much fat as
you wish from the lamb then place the lamb over  the vegetables, or
alternatively, place the lamb on a rack which sits  over the
vegetables. (This allows the delicious lamb juices to drip  into the
vegetables to flavour them as they cook).  Place the lamb and vegetable
structure in the oven and roast for 1 1/2  hours until the lamb is
cooked medium and the vegetables are golden  and soft.  Remove the lamb
from the oven and cover with foil while allowing to  rest for 10
minutes then carve and serve with the potato mixture.  Converted by
MC_Buster.  Per serving: 1073 Calories (kcal); 6g Total Fat; (5%
calories from  fat); 30g Protein; 206g Carbohydrate; 20mg Cholesterol;
93mg Sodium  Food Exchanges: 12 Grain(Starch); 1/2 Lean Meat; 4 1/2
Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1030 Calories From Fat: 11 Total Fat: 1.4g Cholesterol: 0mg Sodium: 372.3mg Potassium: 4772.9mg Carbohydrates: 209g Fiber: 27.3g Sugar: 19.9g Protein: 24.4g