Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 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 crown roast of lamb
- 3 garlic cloves, peeled and slivered
- ¼ cup extra virgin olive oil
- 3 tablespoons unsalted butter
- 1-tablespoon fresh rosemary
- 2 teaspoons freshly ground black pepper
- 12 new potatoes, peeled
- 1-tablespoon salt
- 1 bunch parsley
Directions
Preheat oven to 450.
Make small incisions in the meaty part of the lamb every few inches and insert slivers of garlic.
Paint the meat well with olive oil or rub with softened butter.
Sprinkle all over with rosemary and pepper.
Crumple a ball of aluminum foil and stuff in the center.
Place on a small rack and surround with the potatoes in a low roasting pan just large enough to hold it.
Place in the oven and immediately turn the heat down to 400.
Roast until done, about 30 minutes.
Remove the foil ball and immediately salt the meat.
Remove to a warmed platter, and let rest 5-to-10 minutes before serving.