Pot Roast Lamb With Red Wine Herbs And Veg

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
955
FAT
190%
CHOL
92%
SOD
14%

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Ingredients for 4 servings

750 ml red wine (general quaffing plonk)

1 tablespoon fresh mint

3 teaspoons dried rosemary

200 g onions (peeled and whole about 3)

1 tablespoon fresh oregano

3 garlic cloves , peeled and sliced

1/2 teaspoon white pepper

3 teaspoons dried mint

3 teaspoons dried sage

1 tablespoon olive oil

1 lemon, juice and zest of

1 tablespoon honey

2 1/4 lbs leg of lamb

300 g carrots (peeled and chopped into large chunks)

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