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Herb Crusted Lamb with Roasted Vegetables
TM6 TM5

Herb Crusted Lamb with Roasted Vegetables
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Ingrédients

  • 2 lemons, divided (1 thin peel only, both juiced)
  • 10 - 12 sprigs fresh chives, in pieces
  • 5 - 6 sprigs fresh rosemary, leaves only
  • 8 - 10 sprigs fresh basil, leaves and tender stems
  • 2 tsp dried oregano
  • 10 - 13 sprigs fresh parsley, leaves and tender stems
  • 8 garlic cloves
  • 4 - 6 pinches salt, divided
  • 3 ½ oz extra virgin olive oil, divided
  • 45 - 56 oz lamb shoulder, bone in (2.5-3.5 lbs.)
  • 21 oz water
  • 10 ½ oz red new potatoes, scrubbed with skin on
  • 9 oz shallots, halved
  • 5 oz carrots, sliced in rounds (1 in.)
  • 14 oz sweet potato, peeled, cubed (1 in.)
  • 8 garlic cloves, peeled
  • 2 - 3 pinches fresh ground pepper
Infos nut.
par 1 portion
Calories
2489 kJ / 595 kcal
Protides
35.1 g
Glucides
30.8 g
Lipides
37 g
Graisses saturées
12.2 g
Fibre
5.5 g
Sodium
238.1 mg

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