Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | 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 ounce unsmoked bacon
- 3 garlic cloves
- 5 pounds leg of lamb
- 1½ teaspoons coarse salt
- 4 tablespoons olive oil
- 6 peppercorns bruised
- 1 sprig fresh parsley
- 2 tablespoons celery leaves chopped
- 1 sprig fresh rosemary
- 3 fresh sage leaves
- 2 sprigs fresh thyme
- 1 sprig fresh marjoram
- 1½ cups light italian red wine
- 1 pound small white onions
- 1 teaspoon sugar
- 4 tablespoons lemon juice
- ½ cup orange juice
- 2 tablespoons unsalted butter
Directions
Chop bacon and garlic.
Make a few deep slits in lamb along the grain of the meat and push mixture into the slits.
Rub the leg with salt and place it in a roasting pan and pour over the olive oil.
Add peppercorns and herbs and leave to marinate for 24 hours in the refrigerator.
Preheat oven to 350.
Pour wine over the lamb and place in the oven.
Baste meat every 30 minutes or so.
Put the onions in a pan then cover with cold water and bring to a boil then drain.
Remove outside skin and roots but do not remove any layer of onion or cut into the root.
About 1 hour after you put the lamb in the oven add the onions.
Put the pan back in the oven and continue cooking for 2 hours basting every 30 minutes.
Remove the leg of lamb from the pan and set aside to cool while you prepare the sauce.
Lift out the onions with a slotted spoon and put them in a heated dish or bowl.
Strain the cooking juices into a clean saucepan and skim off as much fat as you possibly can.
Heat the cooking juices and add the sugar and the lemon and orange juices.
When sauce is simmering add the butter in little pieces and let it dissolve while swirling the pan.
Transfer to a heated sauceboat.
Carve the roast at the table and pass around the onions sauce and other vegetables.
Category:Cathy's Recipes