22 Ingredients
  • 1 whole leg of lamb, deboned
  • 6 garlic cloves, peeled and smashed
  • 3 sprigs rosemary
  • 1/2 bunch thyme
  • 2 tablespoons cracked black pepper
  • Extra-virgin olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • Kosher salt and pepper
  • Tapenade, recipe follows
  • 2 cups water
  • 1 cup pitted Nicoise olive or pitted Kalamatas
  • 2 small cloves garlic
  • 2 teaspoon lemon juice
  • 1 shallot, peeled and chopped
  • 2 tablespoons capers
  • 1/2 teaspoon minced lemon peel
  • 3 anchovy fillets, optional
  • Kosher salt and black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped Italian parsley
Nutrition
994
50% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

112% 73

Saturated

134% 27

Trans

- 0

Monounsaturated

- 35

Polyunsaturated

- 6

Carbs

3% 8

Carbs (net)

- 5

Fiber

11% 3

Sugars

- 1

Sugars, added

- 0

Protein

149% 75

Cholesterol

90% 270

Sodium

49% 1183

Calcium

9% 95

Magnesium

27% 113

Potassium

25% 1160

Iron

47% 8

Zinc

126% 14

Phosphorus

102% 716

Vitamin A

2% 16

Vitamin C

8% 7

Thiamin (B1)

45% 1

Riboflavin (B2)

76% 1

Niacin (B3)

156% 25

Vitamin B6

54% 1

Folate equivalent (total)

22% 88

Folate (food)

- 88

Folic acid

- 0

Vitamin B12

419% 10

Vitamin D

- 0

Vitamin E

15% 2

Vitamin K

27% 32

Sugar alcohols

- 0

Water

- 350
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