Directions:
- Remove the fell (tissue-like covering) from lamb with a sharp knife. Trim excess fat. Rub opening formed from boning with onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Combine breadcrumbs, butter, chilies, 1 teaspoon salt, thyme, and paprika. Spoon into opening. Fold lamb over stuffing; fasten with skewers, and tie securely with string.
- Dredge lamb in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a shallow roasting pan. Pour water around lamb. Insert meat thermometer, if desired.
- Bake, uncovered, at 400° for 30 minutes; reduce heat to 350°. Bake until desired degree of doneness: about 1 hour or 140° (rare); about 1 1/2 hours or 160° (medium); about 2 hours or 170° (well done). Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1216.8 Kcal (5094 kJ) | ||
| Calories from fat | 824.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.67g | 141% | |
|---|---|---|---|
| Cholesterol | 294.76mg | 98% | |
| Sodium | 1218.66mg | 51% | |
| Potassium | 1178.62mg | 25% | |
| Total Carbs | 17.66g | 6% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 72.83g | 146% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 9.3mg | 52% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 212.42 Kcal (889 kJ) | ||
| Calories from fat | 144.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16g | 141% | |
|---|---|---|---|
| Cholesterol | 51.46mg | 98% | |
| Sodium | 212.74mg | 51% | |
| Potassium | 205.75mg | 25% | |
| Total Carbs | 3.08g | 6% | |
| Sugars | 0.3g | 7% | |
| Dietary Fiber | 0.19g | 4% | |
| Protein | 12.71g | 146% | |
| Vitamin C | 0.7mg | 7% | |
| Iron | 1.6mg | 52% | |
| Calcium | 15.6mg | 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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