Slow Cooked Lamb Leg with Spring Vegetables

Slow Cooked Lamb Leg with Spring Vegetables

4.1 19 évaluations

Prép. 10min

Total 2h

6 portions

Ingrédients

leg of lamb boneless (2.5-3 lbs.)
42 - 48 oz
garlic cloves divided
7
fresh oregano leaves only
5 sprigs
dried oregano
3 tbsp
fresh rosemary leaves only, divided
5 sprigs
fresh ground black pepper plus extra to taste
1 ½ tsp
salt plus extra to taste
1 tsp
extra virgin olive oil divided
3 oz
water
20 oz
beef stock paste
2 tbsp
2 tbsp vegetable stock paste
dried bay leaves
2
Yukon gold potatoes quartered
15 oz
carrots sliced (2 in.)
8 ½ oz
8 ½ oz baby carrots, sliced (2 in.)
zucchini in pieces (2 in.)
8 oz
fresh broccolini stalks
6
6 oz broccoli florets, stalks
all-purpose flour
1 heaping tbsp
red wine
3 ½ oz
freshly squeezed lemon juice
½ oz

Niveau

moyen

Infos nut. par 1 portion

Sodium 787.4 mg

Protides 47.2 g

Calories 2021 kJ / 483 kcal

Lipides 22 g

Fibre 4 g

Graisses saturées 15 g

Glucides 19 g

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Également présenté dans

Portugal to Greece 10 Recettes
États-Unis

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