Directions:
- Remove the fell (tissue-like covering) from lamb with a sharp knife. Make several small slits on outside of lamb, and stuff with garlic slices. Sprinkle with 1/2 teaspoon pepper. Place lamb, fat side up, on a rack in a large roasting pan.
- Bake at 325° for 2 1/2 hours. Add potatoes, remaining pepper, and rosemary; bake 1 1/2 hours or until meat thermometer registers 175°. Remove lamb and potatoes to a warm platter; reserve pan drippings.
- Sauté parsley and celery in butter in a small saucepan until celery is tender. Add remaining ingredients; cover and simmer 5 minutes. Skim fat from reserved pan drippings. Combine parsley mixture and pan drippings; cook over low heat until heated. Serve with lamb and potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1244.93 Kcal (5212 kJ) | ||
| Calories from fat | 715.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.47g | 122% | |
|---|---|---|---|
| Cholesterol | 395.46mg | 132% | |
| Sodium | 427.81mg | 18% | |
| Potassium | 1275.02mg | 27% | |
| Total Carbs | 27.23g | 9% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 94.72g | 189% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 11.7mg | 65% | |
| Calcium | 90.3mg | 9% | |
* 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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