Photo: Emiliano Vittoriosi
Herbes de Provence Leg of Lamb
14 ingredients
openrecipes
The simple stuffing in this recipe combines shallots and garlic with a mixture of herbs that you can vary according to what is in your garden or fresh at the market, such as thyme, oregano, tarragon or marjoram. You can ask the butcher to butterfly the boned lamb for you and pound it to an even thickness.
Estimated Nutrition (whole recipe, rough)
713
Calories
59g
Protein
39g
Fat
27g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 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
- 1 boneless leg of lamb, about 4 lb.
- 4 shallots, chopped
- 4 garlic cloves, minced
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 2 tsp. herbes de Provence
- 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 3 Tbs. olive oil
- 1 yellow onion, sliced
- 1 parsnip, peeled and sliced
- 1 cup dry white wine
- 2 cups chicken stock
- 1 Tbs. chicken demi-glace
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes