Leg of Lamb with Baby Carrots and Potatoes
- Number of Servings: 4
Ingredients
1/2 cup olive oil1 cup lemon juice4 cloves garlic, crushed1 teaspoon dried oregano1 teaspoon ground nutmeg1½ lb boneless leg of lamb, cut into bite-sizepieces1 lb baby carrots1 lb small red potatoes, quartered4 tablespoons white vinegar2 tablespoon chopped fresh mint1 teaspoon honey
Combine oil, lemon juice, garlic, oregano and
nutmeg in a 3- to 4-quart slow cooker. Add
lamb, tossing to coat. Top with carrots and
potatoes. Cover and cook on Low 6 to 8 hours
or until lamb and vegetables are tender. Whisk
together vinegar, mint and honey in a small
bowl. Transfer lamb, carrots and potatoes to a
platter. Drizzle with vinegar mixture.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOVITAR.
nutmeg in a 3- to 4-quart slow cooker. Add
lamb, tossing to coat. Top with carrots and
potatoes. Cover and cook on Low 6 to 8 hours
or until lamb and vegetables are tender. Whisk
together vinegar, mint and honey in a small
bowl. Transfer lamb, carrots and potatoes to a
platter. Drizzle with vinegar mixture.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 723.5
- Total Fat: 39.1 g
- Cholesterol: 169.8 mg
- Sodium: 172.2 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.2 g
- Protein: 51.6 g