Roast Persian Lamb

Name: Roast Persian Lamb
Yield: 4 servings
Ingredients: 3 to 4 lb. leg of lamb; 6 cloves garlic, cut in half lengthways; 4 oz. butter; 2 Tbsp. tomato paste; 1 Tbsp. fresh chopped mint; 1 tsp. turmeric; salt and pepper; 3 small onions, quarter; 3 to 4 carrots, sliced

Dairy

Be the first to rate this recipe

Ingredients

3 to 4 lb. leg of lamb ⓘ
6 cloves garlic, cut in half lengthways ⓘ
4 oz. butter ⓘ
2 Tbsp. tomato paste ⓘ
1 Tbsp. fresh chopped mint ⓘ
1 tsp. turmeric ⓘ
salt and pepper ⓘ
3 small onions, quarter ⓘ
3 to 4 carrots, sliced ⓘ

Instructions

Preheat oven to 450°.
Make 12 insertions into the meat using a sharp knife and place one piece of garlic into each one.
Put the lamb in a roasting pan.

Nutrition & Diet Analysis (per serving)

678 kcal 34% DV

Protein Fat Carbs

Macronutrients

Protein 14.1g 28% DV

Total Fat 41g 53% DV

Carbs 67.4g 25% DV

Fiber 13.9g 50% DV

Sugar 22.1g 44% DV

Electrolytes

Sodium 10044.2mg 100% DV

Potassium 1467mg 31% DV

Cholesterol 97mg 32% DV

Vitamins & Minerals

Vitamin A 878mcg 98% DV

Vitamin C 10.1mg 11% DV

Vitamin D 0.1mcg

Calcium 166.8mg 13% DV

Iron 17.1mg 95% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Cocoa Fudge Cake

Baked Potato Salad

Stuffed Flounder Rolls(Microwave)

Beef Chow Mein

Fried Burritos

Tuna Biscuit Casserole