Photo: Emiliano Vittoriosi
Slow roast lamb
11 ingredients
Serves 4
openrecipes
Tender, fall-apart lamb with caramelized carrots and shallots and a rich port gravy
Estimated Nutrition (whole recipe, rough)
517
Calories
27g
Protein
35g
Fat
19g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Redcurrant | 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
- half shoulder of lamb (approx 1.2kg)
- 2 tbsp olive oil
- 150ml red wine
- 300ml vegetable stock
- 3 sprigs rosemary
- 2 bay leaves
- 10 cloves garlic, peeled
- 20 shallots, peeled
- 2 large carrots, peeled & sliced into sticks
- 50ml port
- 1 tbsp redcurrant jelly
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes