Robert Goulet’s Leg Of Lamb
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 8180
Calories From Fat: 5229
Total Fat: 582.1g
Cholesterol: 2675.3mg
Sodium: 2513mg
Potassium: 9857.8mg
Carbohydrates: 17.4g
Fiber: 3.2g
Sugar: 1.6g
Protein: 677.4g