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Ingredients
- 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
or 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)
or 8 ½ oz baby carrots - 8 oz zucchini, in pieces (2 in.), (approx. 2 zucchini)
-
6
fresh broccolini stalks
or 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)
- Nutrition
- per 1 portion
- Calories
- 2021 kJ / 483 kcal
- Protein
- 47.2 g
- Carbohydrates
- 19 g
- Fat
- 22 g
- Saturated Fat
- 15 g
- Fibre
- 4 g
- Sodium
- 787.4 mg
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