![Slow Cooked Lamb Leg with Spring Vegetables Slow Cooked Lamb Leg with Spring Vegetables](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/C7C9CBCB-A4D8-4FA9-9DEE-3FC17F68FFBE/Derivates/c4be80a8-5151-44f7-b3a6-6271ddd147e0.jpg)
难易度
我们大部分食谱的难易度都是简易的。那些需要花费更多时间和烹饪技巧的,难易度会被标注为中等或者高级。
准备时间
这是您准备这道菜肴所需的时间。
总时间
该时间包括了从准备食材到成品上桌的总时间:如腌制、烘烤、冷却等。
份量
这里显示了这道食谱的份量。
食材
- 42 - 48 oz leg of lamb, boneless (2.5-3 lbs.)
- 7 garlic cloves, divided
- 5 sprigs fresh oregano, leaves only
- 3 tbsp dried oregano
- 5 sprigs fresh rosemary, leaves only, divided
- 1 ½ tsp fresh ground black pepper, plus extra to taste
- 1 tsp salt, plus extra to taste
- 3 oz extra virgin olive oil, divided
- 20 oz water
-
2
tbsp beef stock paste
或 2 tbsp vegetable stock paste - 2 dried bay leaves
- 15 oz Yukon gold potatoes, quartered, (approx. 3 lg. potatoes)
-
8 ½
oz carrots, sliced (2 in.), (approx. 4 md. carrots)
或 8 ½ oz baby carrots - 8 oz zucchini, in pieces (2 in.), (approx. 2 zucchini)
-
6
fresh broccolini stalks
或 6 oz broccoli florets, in pieces (1 in.), (approx. 1 lg. head) - 1 heaping tbsp all-purpose flour
- 3 ½ oz red wine
- ½ oz freshly squeezed lemon juice (approx. ½ lemon)
- 营养价值
- 每 1 portion
- 热量
- 2021 kJ / 483 kcal
- 蛋白质
- 47.2 g
- 碳水化合物
- 19 g
- 脂肪
- 22 g
- 饱和脂肪
- 15 g
- 纤维
- 4 g
- 钠
- 787.4 mg
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