Leg Of Lamb A La Printaniere
|Tomato puree||1 Teaspoon|
|Peas||1⁄2 Pound (Tinned)|
|Green beans||1⁄2 Pound (Tinned)|
|Brussels sprouts||1⁄2 Pound|
|Asparagus||1⁄2 Pound (Tinned)|
|Mushrooms||3 1⁄2 Ounce|
|Parsley bunch||1 Small|
Wash the leg of lamb, salt and lay it into a baking tin, putting fat on top, and roast in the oven until tender.
Clean the carrots, wash and cut them into thin strips.
Cut the washed mushrooms into cubes, clean Brussels sprouts, then braise all vegetables in butter.
When tender add green beans, green peas and asparagus (minus juice) and the finely chopped parsley.
Take out the meat, fry the flour and tomato puree in the fat, add 1 1/2 gill of water, boil well, and then strain over the mixed vegetables.
Slice the leg of lamb before dishing, and garnish with the braised vegetables.
Serving size: Complete recipe
Calories 2347 Calories from Fat 1557
% Daily Value*
Total Fat 175 g268.6%
Saturated Fat 86.2 g430.8%
Trans Fat 0 g
Cholesterol 464.5 mg154.8%
Sodium 2391.3 mg99.6%
Total Carbohydrates 108 g35.9%
Dietary Fiber 40.6 g162.2%
Sugars 38 g
Protein 99 g197.7%
Vitamin A 906% Vitamin C 522.9%
Calcium 33.6% Iron 104.3%
*Based on a 2000 Calorie diet