Nutritional Info

Nutrition Facts

Serving Size 1 (209g)

Calories 647
Calories from Fat 460 (71%)
Amount Per Serving %DIV
Total Fat 51.2g 79%
Saturated Fat 19.7g 99%
Monounsaturated Fat 25.2g
Polyunsaturated Fat 6.3g
Trans Fat 0.0g
Cholesterol 115.5mg 39%
Sodium 421.3mg 18%
Potassium 543.1mg 12%
Total Carbohydrate 8.5g 3%
Dietary Fiber 0.7g 3%
Sugars 1.6g
Protein 26.3g 53%

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Recipe Description
This lovely leg of lamb can be created in one roasting pan. Delicious and clean up is a cinch!
Prep time
15 min
Cook time
2 hr
Ready In
2 hr 15 min


Serves Tool

Serves To:USMetric
2 1/2 Pound(lb)  leg of lamb, boneless
1   medium white onion, chopped in chunks
2   medium tomatoes, cut in quarters
1   medium bell pepper, cut in chunks
2 Clove(clv)  garlic, crushed
1/3 Cup(c)  dry red wine
6 Ounce(oz)  tomato paste
1 Dash(ds)  black pepper, freshly ground
1 Teaspoon(t)  thyme, dried
1/2 Teaspoon(t)  savory, dried
1   bay leaf


Trim all visible fat from the leg of lamb. Place it in a large roasting pan or Dutch oven. Arrange cut up vegetables around the lamb. Spread the crushed garlic on top of the meat. Pour the wine over the lamb, then top with the tomato paste, black pepper, thyme, and savory. Float the bay leaf in the bottom of the pan. Cover and bake at 325 degrees F for about 2 hours, basting occasionally. The internal temperature should reach 175°F for a well done roast, or 160°F for a barely rare to medium roast.

Additional notes

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