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Recipe by Emporion
Rosemary lamb is a tasty main meat course made with lamb, enriched with the fragrance of rosemary. The meat is flavored with parsley and garlic and then baked with white wine and olive oil. The result is a succulent and aromatic dish, perfect to enjoy on special occasions.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Brown the lamb in an oiled baking dish, then place it in a hot oven at 220 degrees for 10 minutes.
Step 2 of 4: Then remove it from the oven and flavor it with the rosemary and garlic cloves.
Step 3 of 4: Continue cooking in the oven for 25 minutes, basting with the wine.
Step 4 of 4: Finish cooking and, before slicing and serving, let it rest for a few minutes.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked
In gray: not detected
| Average values | Per serving158 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 936 kJ224 kcal | 592 kJ142 kcal |
| Fat | 11.99 g | 7.59 g |
| of which saturated fatty acids | 5.72 g | 3.62 g |
| Carbohydrates | 1.91 g | 1.21 g |
| of which sugars | 1.91 g | 1.21 g |
| Fibre | 0.65 g | 0.41 g |
| Protein | 9.29 g | 5.88 g |
| Salt | 0.05 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
