Slow-Roasted Spring Lamb with Broccolini

OPEN SOURCE FOOD
10Ingredients
90Minutes
220Calories

Ingredients

US|METRIC
  • 1 lamb (baby)
  • 2 heads garlic (peeled)
  • 4 sprigs rosemary (cut into 4 sections)
  • 1/4 cup olive oil
  • 1 1/2 cups white wine (or chicken stock)
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 2 bunches broccolini (separated into stalks)
  • freshly ground black pepper
  • sea salt
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    Directions

    1. 1. Take lamb out of the fridge an hour before cooking to bring it to room temperature. Preheat oven to 160C. Make 16 small incisions all over the lamb, stuffing a clove of garlic and sprig of rosemary into each incision. Drizzle olive oil and season lamb with black pepper and sea salt. Place lamb on a large roasting pan. Pour white wine and water into pan. Cover pan snugly with aluminium foil and roast for four hours or till lamb is cooked through.
    2. 2. Remove foil and return lamb back to oven, roasting for another 30 minutes till browned. Remove pan from oven and let lamb rest for 20 minutes before carving. Strain pan juices, if serving
    3. 3. Meanwhile, thinly slice the remaining garlic cloves and set aside. Bring a large pot of water to boil. Blanch broccolini in boiling water for about a minute. Heat olive oil in a pan over medium heat. Fry sliced garlic till fragrant before adding broccolini in and cooking for another minute. Serves 6
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    NutritionView More

    220Calories
    Sodium8% DV200mg
    Fat17% DV11g
    Protein12% DV6g
    Carbs6% DV17g
    Fiber24% DV6g
    Calories220Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium200mg8%
    Potassium700mg20%
    Protein6g12%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber6g24%
    Sugars5g10%
    Vitamin A25%
    Vitamin C300%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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