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Lamb With Caper Sauce

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  Whole lamb leg 5 Pound
  Garlic 1 Clove (5 gm), sliced
  Onion 1⁄2 Cup (8 tbs), chopped
  All purpose flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Capers 3 Tablespoon (drained)

Trim fat from lamb.
Cut slits in side of leg; insert garlic slices.
Place meat, fat side up, on rack in shallow roasting pan.
Top with onion.
Season with salt and pepper.
Roast at 325° till meat thermometer registers 170° to 180°, about 3 1/2 hours.
Remove to platter.
Pour 1/2 cup pan juices into saucepan; stir in flour and salt.
Add water and cream; cook and stir till thick and bubbly.
Stir in capers.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5468 Calories from Fat 3459

% Daily Value*

Total Fat 384 g591.4%

Saturated Fat 197.5 g987.3%

Trans Fat 0 g

Cholesterol 1856.6 mg618.9%

Sodium 1802.4 mg75.1%

Total Carbohydrates 50 g16.7%

Dietary Fiber 2.7 g10.7%

Sugars 3.7 g

Protein 426 g852%

Vitamin A 24.4% Vitamin C 16.3%

Calcium 45.8% Iron 212.3%

*Based on a 2000 Calorie diet


Lamb With Caper Sauce Recipe