Agneau A La Ficelle (Provencal Style Lamb) Recipe
Servings: 2
Ingredients
- 6 x cloves garlic
- 1 kg baking potatoes
- salt and freshly grnd pepper
- fresh thyme
- 2 x onions, thinly sliced
- 2/3 c. dry white wine
- 1 lrg leg of lamb, unboned
Directions
- Preheat the oven to 220 c.
- Arrange the sliced potatoes over the base of a large baking dish then top with salt and pepper to taste, some thyme leaves and some of the chopped garlic.
- Place the onions on top of the potato mix then pour the white wine over.
- Trim as much fat as you wish from the lamb then place the lamb over the vegetables, or possibly alternatively, place the lamb on a rack that sits over the vegetables. (This allows the delicious lamb juices to drip into the vegetables to flavour them as they cook).
- Place the lamb and vegetable structure in the oven and roast for 1 1/2 hrs till the lamb is cooked medium and the vegetables are golden brown and soft.
- Remove the lamb from the oven and cover with foil while allowing to rest for 10 min then carve and serve with the potato mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 560g | |
| Recipe makes 2 servings | |
| Calories 405 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 1833mg | 52% |
| Total Carbs 79.49g | 21% |
| Dietary Fiber 10.1g | 34% |
| Sugars 7.82g | 5% |
| Protein 9.22g | 15% |
