Directions:
- Preheat oven to 375 degrees F.
- Peel 3 of the garlic cloves and slice; make slits all over the meat and insert slices of garlic and small sprigs of rosemary; season well with salt and pepper.
- Heat the oil in a large flameproof casserole or roasting pan and add the shallots; cook, stirring occasionally, until they begin to turn golden.
- Add the potatoes, parsnips, carrots, and remaining unpeeled cloves of garlic; stir to coat in the oil; season with salt and pepper.
- Place the lamb on top and pour half of the red wine on the lamb.
- Cover the pan well and bake for 1 hour, basting occasionally with any pan juices.
- Combine the honey and soy sauce thoroughly; after the first hour of cooking, pour the honey mnixture over the lamb and baste.
- Return the lamb to the oven and bake, uncovered for 1-1 1/2 hours more or until the meat is cooked and the vegetables are tender, basting the meat and vegetables occasionally.
- Remove the roast and the vegetables from the pan and allow to rest for 10-15 minutes before carving, but keep the vegetables warm.
- Place the cooking pan on the stove, stir in the flour and cook for 1 minute.
- Blend in the stock and remaining wine; bring to a boil and adjust the seasoning.
- Place roast on platter with vegetables, garnished with rosemary sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 793.87 Kcal (3324 kJ) | ||
| Calories from fat | 238.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.54g | 41% | |
|---|---|---|---|
| Cholesterol | 57.46mg | 19% | |
| Sodium | 8241.33mg | 343% | |
| Potassium | 2261.26mg | 48% | |
| Total Carbs | 112.98g | 38% | |
| Sugars | 44.26g | 177% | |
| Dietary Fiber | 20.6g | 82% | |
| Protein | 26.67g | 53% | |
| Vitamin C | 48.8mg | 81% | |
| Vitamin A | 2.6mg | 88% | |
| Iron | 6.7mg | 37% | |
| Calcium | 232.9mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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