Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
475
Calories
27g
Protein
35g
Fat
8g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 leg of lamb, 5 to 6 lb., trimmed of fat, boned and
- butterflied
- 7 large garlic cloves
- Coarse salt and freshly ground pepper, to taste
- 1 bottle full-bodied red wine
- 9 oil-packed sun-dried tomatoes, drained
- 1/2 cup pitted oil-cured olives, plus extra for
- garnish
- 2 Tbs. herbes de Provence
- 2 tsp. freshly ground pepper
- 1 to 2 tsp. olive oil, or as needed
- Chopped fresh flat-leaf parsley
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