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    You are in: Home / Recipes / Baked Lamb with Tomatoes and Aubergines Recipe
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    Baked Lamb with Tomatoes and Aubergines

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Sackville's Note:

    This is definitely comfort food for me. So many good veggies and meat, all in one dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat your oven to 200 C or around 400 degrees F.
    2. 2
      Drop the veggies into a roasting pan along with the garlic, rosemary, most of the olive oil, salt and pepper.
    3. 3
      Mix well so all the veggies are coated in oil and then bake uncovered for 30 minutes.
    4. 4
      Meanwhile, rub the lamb with the remaining oil and season with salt and pepper.
    5. 5
      Remove the veggies from the oven, toss gently and put the meat on top.
    6. 6
      Turn the oven up to 220 C (about 425 F) and return the dish for another half hour.
    7. 7
      Test a piece of the lamb.
    8. 8
      It should still be golden brown outside and slightly pink inside.

    Ratings & Reviews:

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    Nutritional Facts for Baked Lamb with Tomatoes and Aubergines

    Serving Size: 1 (711 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 779.4
     
    Calories from Fat 386
    49%
    Total Fat 42.9 g
    66%
    Saturated Fat 13.6 g
    68%
    Cholesterol 70.3 mg
    23%
    Sodium 82.2 mg
    3%
    Total Carbohydrate 76.7 g
    25%
    Dietary Fiber 13.7 g
    55%
    Sugars 9.9 g
    39%
    Protein 25.1 g
    50%

    The following items or measurements are not included:

    rosemary

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