Spring Lamb Roasted with Mint and Garlic
This recipe comes from Chris Cosentino—chef at San Francisco's Incanto restaurant and author of Beginnings; My Way to Start a Meal (Olive Press; $25). We doubled this appetizer recipe so it could serve as a main course. Lamb loins are amazingly tender and flavorful, but expensive; we found that cheaper lamb shoulder roast (although tougher) works too. Just cook it a little longer—about 10 minutes more.
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Credit:
Annabelle Breakey
Recipe Summary
Ingredients
Directions
Source
Beginnings: My Way to Start a Meal (Olive Press); Incanto, San Francisco
Nutrition Facts
Per Serving:
647 calories; calories from fat 70%; protein 41g; fat 51g; saturated fat 23g; carbohydrates 4.7g; fiber 0.8g; sodium 227mg; cholesterol 189mg.