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Easter Lamb

Easter Lamb Recipe

  • 1 leg of lamb (about 4 ¼ pounds), preferably organic
  • Sea salt and freshly ground black pepper
  • A large bunch of fresh mint, leaves picked
  • 1 clove of garlic, peeled
  • ½ cup olive oil
  • 1 cup chicken stock, preferably organic
  • 14 ounces new potatoes, sliced thickly
  • 4 ounces baby fennel, trimmed and cut in half lengthways
  • 8 ounces baby carrots, tops trimmed
  • 4 ounces baby leeks, trimmed
  • 8 ounces zucchinis, sliced lengthways
  • 9 ounces fine (green) or yellow beans, trimmed
  • 5 ounces asparagus, trimmed to 2-inch lengths
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 674kcal (34%)
Total Fat 49g (76%)
Saturated Fat 13g (67%)
Cholesterol 70mg (23%)
Total Carbohydrate 37g
Dietary Fiber 8g
Sugars 10g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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