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Recipe Name: Agneau A La Ficelle (provencal Style Lamb) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

6 Cloves garlic
1 Kilogram(s) Baking potatoes
Salt and freshly ground
Fresh thyme
2 Onions, thinly sliced
2/3 Cup(s) Dry white wine
1 Leg of lamb, unboned
1 Fat, 0 Other Carbohydrates
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.

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

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