Slow-Roasted Leg of Lamb with Spring Vegetables Recipe

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Slow-Roasted Leg of Lamb with Spring Vegetables
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Ingredients
12
Count
Nutrition
10621
Calories
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Ingredients:

Directions:

  1. Preheat oven to 250°. Put lamb in a large (12- by 16-in.) roasting pan with fold-down handles (upright handles will make it hard to seal tightly with foil). Make several shallow slashes all over meat. Put anchovies, olives, 1 1/2 tbsp. capers, and 1 tbsp. oregano in a food processor with 1/3 cup oil and whirl into a paste. Slather paste all over lamb.
  2. Pour wine into pan and cover tightly with foil to seal. Roast lamb 4 hours.
  3. Meanwhile, trim artichokes: Snap off more than half of leaves (down to the yellow layer), then slice off green tips of remaining leaves and peel fibrous surface from stems. Peel shallots and separate into lobes. Scrub carrots and trim stems to 1 in.
  4. Transfer about 1/2 cup juices from lamb to another roasting pan, using a bulb baster. Divide artichokes, shallots, and about half of thyme sprigs between pans, arranging in a single layer. Add 1/2 cup water to pan of vegetables, season with salt and pepper, and seal both pans tightly with foil.
  5. Roast vegetables and lamb 1 hour; then add carrots to pans and reseal tightly. Roast until vegetables and lamb are fork-tender and lamb is pulling away from the bone, 1 1/2 to 2 1/2 hours more. Remove both pans from oven and increase heat to 450°.
  6. Transfer juices from lamb and vegetables to a bowl, using bulb baster. Drizzle pans of lamb and vegetables with remaining 1/3 cup oil and roast, uncovered, until crisp and browned, about 30 minutes.
  7. Stir remaining capers and oregano into vegetables, dividing between pans, and sprinkle with remaining thyme. Let meat rest 20 minutes.
  8. Spoon fat off juices, then purée juices in a blender with 4 shallots. Pour sauce into a large frying pan and boil until deep brown, 5 to 6 minutes. Pour into a serving bowl.
  9. Set pan of lamb and vegetables on table, with extra vegetables and sauce on the side. Slice meat across the grain or pull off with a serving fork.
  10. *If packed in salt, soak in water 10 to 15 minutes, then drain.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 10621.26 Kcal (44469 kJ)
Calories from fat 5386.76 Kcal
% Daily Value*
Total Fat 598.53g 921%
Cholesterol 2063.43mg 688%
Sodium 7952.02mg 331%
Potassium 26282.25mg 559%
Total Carbs 660.51g 220%
Sugars 220.71g 883%
Dietary Fiber 188.29g 753%
Protein 741.09g 1482%
Vitamin C 446.6mg 744%
Vitamin A 1.2mg 41%
Iron 112mg 622%
Calcium 2396.7mg 240%
Amount Per 100 g
Calories 130.74 Kcal (547 kJ)
Calories from fat 66.31 Kcal
% Daily Value*
Total Fat 7.37g 921%
Cholesterol 25.4mg 688%
Sodium 97.88mg 331%
Potassium 323.52mg 559%
Total Carbs 8.13g 220%
Sugars 2.72g 883%
Dietary Fiber 2.32g 753%
Protein 9.12g 1482%
Vitamin C 5.5mg 744%
Iron 1.4mg 622%
Calcium 29.5mg 240%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 261.5
    Points
  • 278
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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