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554 kcal

(0)

Difficulty:easy
Preparation:20 min
Ready in:110 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories554 kcal(28%)
Protein74 g(148%)
Fat27 g(34%)
Carbohydrates6 g(2%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER

Ingredients

For servings

72 ouncesboneless Leg of lamb
3 tablespoonsgood quality olive oil
3 clovesgarlic minced
coarse salt to taste
freshly ground Black pepper (to taste)
1 ½ teaspoonspowdered Saffron
⅜ cupswarm water
3 tablespoonsfresh parsley minced
3 tablespoonsfresh Rosemary leaves
9fresh Sage leaf roughly chopped
1 cupsTomato sauce
6large tomatoes rinsed and cut into wedges
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Directions

1 Preheat oven to 450 degrees F. Spray shallow roasting pan or casserole dish with nonstick cooking spray.
2 Rinse lamb and pat dry with paper towels. Rub with olive oil and season with garlic, salt and pepper. Place lamb in prepared pan. In a small bowl mix saffron in warm water, add spices and tomato sauce, stirring to incorporate.
3 Place tomato wedges around lamb, pour saffron mixture around and over lamb and tomatoes. Season with salt and pepper, if desired.
4 Roast for 30 minutes at 450 degrees F. Add a little water if necessary to prevent dryness. Reduce the oven temperature to 375 degrees F, cover and continue cooking until you reach the desired doneness (medium-rare 130 to 140 degrees F or medium 140 to 150 degrees F).
5 Remove from oven and let rest for about 5 to 10 minutes. Carve and serve.
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