Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
1210
Calories
89g
Protein
65g
Fat
60g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- Zest of 3 lemons
- 6 garlic cloves, minced
- 1 1⁄2 Tbs. herbes de Provence
- 1 1⁄2 tsp. kosher salt, plus more, to taste
- 1⁄2 tsp. freshly ground pepper, plus more,
- to taste
- 3 Tbs. Dijon mustard
- 3 Tbs. extra-virgin olive oil
- 1 lb. shallots, peeled and halved
- 1 bone-in leg of lamb, about 6 lb.
- 1⁄4 cup white wine
- 1⁄2 cup chicken stock
- 2 tsp. beef demi-glace
- 2 Tbs. unsalted butter, at room temperature
- Cooked potatoes and carrots for serving
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