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 220øc. 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)
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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