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Victoria's Lamb with Herbs and Olive Oil Recipe

Victoria's Lamb with Herbs and Olive Oil Recipe

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Victoria's Lamb with Herbs and Olive Oil

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Ingredients

Count

Nutrition

5197

Calories

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Ingredients:

Serving

1 (5 to 6 lb) spring leg of lamb (fresh or frozen, if frozen , defrost)
1/2 cup whole garlic cloves
1/2 cup whole peppercorns (generous use of this will make it spicier)
1 cup chopped rosemary
1/4 cup sea salt
2 cans ripe pitted olives , in their juice
2 1/2 cups al dente white rice, cooked and cooled
1 large bunch medium washed and finely chopped parsley
2 large white onions finely chopped
2/3 cup lemon juice, freshly squeezed
1/3 cup olive oil
medium jar grape leaves
1/4 olive oil
3/4 cup lemon juice

Directions:

Preheat oven to 350 degrees F. In a mortar with a pestle grind garlic, peppercorns, rosemary and salt with a pestle until a well blended poultice. Trim excess fat from lamb. Rub olive oil onto the leg of lamb. Scoop out the poultice from the mortar and pack it completely around the leg of lamb. Make sure the leg is sealed with the poultice to keep in the flavor. Place the lamb into a roasting pan and pour in 1 or 2 cans (depending on size of roasting pan) ripe pitted olives in their juice. The lamb should be swimming in about 1-inch of juice.
Put roasting pan in the oven and roast for 45 to 1 hour, depending on size and density of lamb. The lamb must not be over-cooked. Serve it pink.
For the Stuffed Grape Leaves: Add to the cooked and cooled white rice the parsley, white onions, lemon juice and olive oil and then blend. After blending these ingredients estimate adding a large tablespoon for each leaf.
Lay the de-stemmed and rinsed grape leaf shiny side down, place portion of rice mixture in the center near the stem end and roll keeping stuffing close to end of leaf. Start folding in the sides and continue to roll keeping ends closed and stuffing secure inside.
Lay stem down (the end of the roll) in a flat pan and continue doing so until each one is side by side close together, keeping them from opening when cooking. You can often place at least 2 layers if making large amounts, but more layering is not recommended. Pour over leaves enough water to reach top layer only and bring to a boil and cook for about 10 to 15 minutes. Add more water only, if necessary, so as not to burn the leaves. Water should all be evaporated in this period of time if not, drain remaining water.
Remove from burner and let cool for about 1/2 hour.
Then transfer in single layers into flat pans and pour over a mixture of lemon and olive oil and place in refrigerator cool and marinate overnight or at least several hours before serving. Can be stored for at least 2 to 3 days in refrigerator.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5197.33 Kcal (21760 kJ)
Calories from fat	2999.07 Kcal
		% Daily Value*
Total Fat	333.23g	513%
Cholesterol	1616.09mg	539%
Sodium	30983.87mg	1291%
Potassium	1452.23mg	31%
Total Carbs	84.66g	28%
Sugars	25.34g	101%
Dietary Fiber	11.79g	47%
Protein	538.98g	1078%
Vitamin C	186mg	310%
Iron	51.8mg	288%
Calcium	359.4mg	36%

Amount Per 100 g
Calories	139.48 Kcal (584 kJ)
Calories from fat	80.49 Kcal
		% Daily Value*
Total Fat	8.94g	513%
Cholesterol	43.37mg	539%
Sodium	831.51mg	1291%
Potassium	38.97mg	31%
Total Carbs	2.27g	28%
Sugars	0.68g	101%
Dietary Fiber	0.32g	47%
Protein	14.46g	1078%
Vitamin C	5mg	310%
Iron	1.4mg	288%
Calcium	9.6mg	36%

* 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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