Directions:
- Trim fat from lamb. Cut 1-inch slits in meat; insert half of garlic slices into slits, reserving remaining garlic. Rub meat with 1 teaspoon dried rosemary and 1/2 teaspoon pepper; place on a rack in a large roasting pan coated with cooking spray. Insert meat thermometer into thickest part of meat, if desired. Add potato to pan. Bake at 325° for 1 hour.
- Remove stems from mushrooms; reserve stems for another use. Combine mushroom caps, tomato, eggplant, red pepper, yellow pepper, and onion; add to roasting pan.
- Combine remaining garlic, 1 teaspoon dried rosemary, 1/2 teaspoon pepper, broth, vinegar, and oil; stir well. Pour broth mixture over vegetables in roasting pan. Bake at 325° for 50 minutes or until thermometer registers 150°. Let stand 10 minutes before serving. Garnish with rosemary sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.68 Kcal (828 kJ) | ||
| Calories from fat | 74.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 13% | |
|---|---|---|---|
| Cholesterol | 34.47mg | 11% | |
| Sodium | 37.72mg | 2% | |
| Potassium | 794.75mg | 17% | |
| Total Carbs | 18.52g | 6% | |
| Sugars | 7.47g | 30% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 12.27g | 25% | |
| Vitamin C | 48.4mg | 81% | |
| Iron | 2mg | 11% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 64.26 Kcal (269 kJ) | ||
| Calories from fat | 24.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 13% | |
|---|---|---|---|
| Cholesterol | 11.21mg | 11% | |
| Sodium | 12.26mg | 2% | |
| Potassium | 258.35mg | 17% | |
| Total Carbs | 6.02g | 6% | |
| Sugars | 2.43g | 30% | |
| Dietary Fiber | 1.44g | 18% | |
| Protein | 3.99g | 25% | |
| Vitamin C | 15.7mg | 81% | |
| Iron | 0.6mg | 11% | |
| Calcium | 11.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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