Photo: Emiliano Vittoriosi
Slow-Roasted Leg of Lamb with Orange-Tapenade Aioli
24 ingredients
openrecipes
After several hours of roasting and then braising in the oven, this lamb is so tender that when cut or shredded, it’s almost like a ragout sauce. One way to serve the meat is to shred it and add it to cooked fettuccine that has been lightly tossed with butter. This lamb is very forgiving: it is ready to eat straight from the oven, or it can be set aside for up to 1 hour, then rewarmed in a low oven.
Estimated Nutrition (whole recipe, rough)
891
Calories
68g
Protein
46g
Fat
50g
Carbs
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 10 large garlic cloves
- 1 egg, at room temperature
- 1 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. kosher salt
- 3/4 cup extra-virgin olive oil
- 1/4 cup canola oil
- 1 1/2 Tbs. fresh lemon juice
- 1/4 tsp. freshly ground white pepper
- Grated zest of 1 orange
- 2 Tbs. olive tapenade
- 1 boneless or bone-in leg of lamb, 5 1/2 to 7 lb., trimmed of excess fat and tied by the butcher if boneless
- 2 garlic heads, 4 cloves slivered, the rest left whole
- Olive oil as needed
- Kosher salt and freshly ground black pepper, to taste
- 2 tsp. dried thyme
- 1 large yellow onion, coarsely chopped
- 3 carrots, peeled and coarsely chopped
- 3 celery stalks, coarsely chopped
- 2 Tbs. tomato paste
- 1 cup fruity red wine, such as Zinfandel
- 1 cup reduced-sodium chicken broth
- 1/3 cup red wine vinegar
- 3 bay leaves
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