Photo: Emiliano Vittoriosi
Roasted Leg of Lamb with Yukon Gold Potatoes
10 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
600
Calories
30g
Protein
35g
Fat
44g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large garlic cloves, coarsely chopped
- 4 teaspoons coarse kosher salt plus additional for sprinkling
- 1/4 cup fresh rosemary leaves plus 2 tablespoons finely chopped
- 2 tablespoons finely grated lemon peel
- 1/2 cup olive oil, divided, plus additional for brushing
- 2 tablespoons fresh lemon juice
- 2 teaspoons freshly ground black pepper
- 1 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed
- 8 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise
- Special equipment: Large roasting pan (preferably nonstick)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes