![Slow Cooked Lamb Leg with Spring Vegetables Slow Cooked Lamb Leg with Spring Vegetables](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/C7C9CBCB-A4D8-4FA9-9DEE-3FC17F68FFBE/Derivates/c4be80a8-5151-44f7-b3a6-6271ddd147e0.jpg)
難易度
我們的大部分食譜都很簡單。有些要求多一點時間或更好一點的烹飪技術,則評為中等或高級。
準備時間
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總共時間
這是從頭到尾準備這頓飯所需的時間:包含醃製,烘焙,冷卻等。
份量
這顯示這個食譜共有多少份。
食材
- 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
或 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)
或 8 ½ oz baby carrots - 8 oz zucchini, in pieces (2 in.), (approx. 2 zucchini)
-
6
fresh broccolini stalks
或 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)
- 營養價值
- 每 1 portion
- 卡路里
- 2021 kJ / 483 kcal
- 蛋白質
- 47.2 g
- 碳水化合物
- 19 g
- 脂肪
- 22 g
- 飽和脂肪
- 15 g
- 纖維
- 4 g
- 鈉
- 787.4 mg
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