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Braised Leg Of Lamb

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  Salt 1 Teaspoon
  Pepper white 1 Teaspoon
  Sugar 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Leg lamb 3 Pound
  Oil 1⁄2 Cup (8 tbs)
  Dry white wine 1 Cup (16 tbs)
  Bay leaf 1
  Dried rosemary 1 Teaspoon
  Onion 1 , sliced
  Canned navy beans 4 Ounce, drained
  Bacon slices 4

Rub the salt, pepper, sugar and crushed garlic into the meat.
Place in a bowl and pour over the oil and white wine.
Add the bay leaf and rosemary and leave to marinate for 20 minutes.
Remove the lamb from the marinade, pat dry with paper towels and place in a roasting pan.
Roast in a moderately hot oven (400° F) for 40 minutes.
Mix the onion, beans and chopped bacon with the marinade and spoon around the lamb.
Continue cooking for a further 35-10 minutes or until a meat thermometer registers 175° F.
Serve the lamb on the bed of braised beans and vegetables.
To add the finishing touch, cover the bone with a paper frill.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
10 Minutes

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Average: 4.4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 747 Calories from Fat 453

% Daily Value*

Total Fat 51 g78%

Saturated Fat 15.9 g79.7%

Trans Fat 0 g

Cholesterol 153.1 mg51%

Sodium 478.2 mg19.9%

Total Carbohydrates 17 g5.7%

Dietary Fiber 5.6 g22.5%

Sugars 2.9 g

Protein 47 g94.3%

Vitamin A 0.7% Vitamin C 4.5%

Calcium 7.1% Iron 30.7%

*Based on a 2000 Calorie diet


Braised Leg Of Lamb Recipe