Nutrition
My Cookbooks
E-COOKBOOKS
Slow-Cooked Lamb with Lemon and Oregano
- prep: 30 min
- cook: 0 hr
- total: 30 min
Print
SaveSummary
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Ingredients
- 1 1/2 cups fresh lemon juice (from 6 to 7 lemons)
- 1/2 cup extra-virgin olive oil
- 1 heaping tablespoon dried oregano
- 1 1/2 cups water
- 1 leg of lamb (about 4 pounds)
- Coarse salt and freshly ground pepper
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into big chunks
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 882 % Daily Value *
- Total Fat: 47 g 72.06%
- Saturated Fat: 16 g 80.34%
- Trans Fat: 0 g %
- Cholesterol: 154 mg 51.41%
- Sodium: 160 mg 6.69%
- Calcium: 74 mg 7.37%
- Potassium: 1403 mg 40.07%
- Magnesium: 0 mg 0%
- Iron: 14 mg 77.48%
- Zinc: 0 mg 0%
- Total Carbohydrate: 66 g %
- Dietary Fiber: 11 g 45.41%
- Sugar: 2 g
- Protein: 48 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 3 g
- Vitamin A 0.41%
- Vitamin C 31.91%
- 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 - Starch4
- Exchange - Vegetables0
- Exchange - Lean Meat6
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total6 oz-eq
