Roast Leg of Lamb, Cauliflower & Shallots
Source: EatingWell Magazine, March/April 2011
Make Ahead Tip: Prepare through Step 3, loosely cover with plastic wrap and refrigerate for up to 1 day.
Equipment: Kitchen string
Serving Size: 3-4 ounces lamb & 1/2 cup vegetables
326 calories; protein 25.8g 52% DV; carbohydrates 10.7g 4% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 2.7g; fat 20.1g 31% DV; saturated fat 7.5g 37% DV; cholesterol 86.2mg 29% DV; vitamin a iu 777.4IU 16% DV; vitamin c 51.4mg 86% DV; folate 84mcg 21% DV; calcium 68.4mg 7% DV; iron 2.8mg 15% DV; magnesium 47.4mg 17% DV; potassium 700.7mg 20% DV; sodium 464.7mg 19% DV; thiamin 0.2mg 17% DV.
2 vegetable, 4 lean meat, 1 fat