| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | France | 1 | Servings | |
INGREDIENTS
| 5 | lb | Lamb shoulder roast |
| 1 | t | Salt |
| 1/4 | t | Black pepper |
| 1 | c | Lima beans, parboiled |
| 1 | c | Navy beans, parboiled |
| 1 | Piece of salt pork | |
| 6 | Parsnips, cut in strips |
INSTRUCTIONS
from: the wonderful world of cooking Rub lamb with salt and pepper; Place in roasting pan. Sear in 500 deg.F. Oven for 15 minutes. Put parboiled lima and navy beans around lamb in roasting pan. Place strips of salt pork over beans. Bake at 350 degs F until roast is tender, about 2 hours. Add parsnips 1/2 hour before roast is taken from oven. Serve roast on hot platter, surrounded by beans. Garnish with strips of parsnips. serves 6 Posted to Recipe Archive - 08 Sep 96 submitted by: [email protected]
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Nutrition (calculated from recipe ingredients)
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Calories: 7531
Calories From Fat: 4184
Total Fat: 463.9g
Cholesterol: 2086.6mg
Sodium: 3960mg
Potassium: 11889.1mg
Carbohydrates: 288.5g
Fiber: 78.6g
Sugar: 76.9g
Protein: 530.3g