Lamb Pot Roast with Oranges and Olives
Lamb Pot Roast with Oranges and Olives
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .

    Ingredients

    • 1 4–5-pound boneless lamb shoulder
    • Kosher salt, freshly ground pepper
    • 6 garlic cloves, thinly sliced
    • 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
    • 1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped
    • 2 tablespoons chopped fresh savory or rosemary
    • 1 teaspoon crushed red pepper flakes
    • 1 1/2 cups beef stock or low-sodium chicken broth
    • 1 1/2 cups dry red wine
    • 1 cup tomato purée

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 679 % Daily Value *
    • Total Fat: 49 g 75.81%
    • Saturated Fat: 21 g 103.18%
    • Trans Fat: 0 g %
    • Cholesterol: 172 mg 57.42%
    • Sodium: 465 mg 19.39%
    • Calcium: 64 mg 6.44%
    • Potassium: 739 mg 21.11%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 25.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 7 g %
    • Dietary Fiber: 1 g 3.2%
    • Sugar: 2 g
    • Protein: 42 g
    • Alcohol: 5 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 5.38%
    • Vitamin C 7.49%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat7
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat6
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total7 oz-eq

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