Slow Cooked Lamb Leg with Spring Vegetables

Name: Slow Cooked Lamb Leg with Spring Vegetables
Prep time: 10 min
Cook time: 2 h
Total time: 2 h
Yield: 6 portions
Ingredients: 42 - 48 oz leg of lamb; 7 garlic cloves; 5 sprigs fresh oregano; 3 tbsp dried oregano; 5 sprigs fresh rosemary; 1 ½ tsp fresh ground black pepper; 1 tsp salt; 3 oz extra virgin olive oil; 20 oz water; 2 tbsp beef stock paste; 2 dried bay leaves; 15 oz Yukon gold potatoes; 8 ½ oz carrots; 8 oz zucchini; 6 fresh broccolini; 1 heaping tbsp all-purpose flour; 3 ½ oz red wine; ½ oz freshly squeezed lemon juice

4.1 (18 ocen)

Bezpłatna rejestracja

Poziom trudności średni

Czas przygotowania 10 min

Czas całkowity 2 godz.

Liczba porcji 6 portions

Składniki

42 - 48 oz leg of lamb, boneless (2.5-3 lbs.)
7 garlic cloves, divided
5 sprigs fresh oregano, leaves only
3 tbsp dried oregano
5 sprigs fresh rosemary, leaves only, divided
1 ½ tsp fresh ground black pepper, plus extra to taste
1 tsp salt, plus extra to taste
3 oz extra virgin olive oil, divided
20 oz water
2 tbsp beef stock paste
lub 2 tbsp vegetable stock paste
2 dried bay leaves
15 oz Yukon gold potatoes, quartered, (approx. 3 lg. potatoes)
8 ½ oz carrots, sliced (2 in.), (approx. 4 md. carrots)
lub 8 ½ oz baby carrots
8 oz zucchini, in pieces (2 in.), (approx. 2 zucchini)
6 fresh broccolini stalks
lub 6 oz broccoli florets, in pieces (1 in.), (approx. 1 lg. head)
1 heaping tbsp all-purpose flour
3 ½ oz red wine
½ oz freshly squeezed lemon juice (approx. ½ lemon)

Wartości odżywcze: na 1 portion
Kalorie: 2021 kJ / 483 kcal
Białko: 47.2 g
Węglowodany: 19 g
Tłuszcz: 22 g
Tłuszcz nasycony: 15 g
Błonnik: 4 g
Sód: 787.4 mg