Garlic-Studded Roast Lamb
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By Dan Dascalescu
Published: June 12, 2016
This is a traditional Romanian lamb recipe, with the subtle taste of garlic deeply permeating the meat. It is customarily prepared for Easter, but can be enjoyed year-round. For best results, stud the meat a day in advance.
Prep time: 30 min
Cook time: 1 hour 45 minutes
Total time: 2 hours 15 minutes
Yield: 4 servings
Calories per serving: 500 kcal
Fat per serving: 30g
- Lamb meat: 4lbs / 1.8kg
- Garlic: 4 cloves, halved
- Rosemary: 1 sprig, minced
- Olive oil: 2 tbsp
- Carrot: 1
- Tomatoes: 3, chopped
- Lemon: 1
- Dry white wine: 1 cup
- Paprika: 1 tbsp
- Peppercorns and salt to taste
- Heat oven to 350F / 180C.
- Prepare the meat by washing and removing the silverskin.
- Peel and cut each garlic clove into several slices.
- Make incisions in the meat and insert the garlic slices. (For the most delicious results, perform this step the day before cooking and leave overnight in the refrigerator. Don't start the oven though. :)
- Place lamb in baking dish, drizzle with olive oil, and add wine.
- Add chopped tomatoes and carrot.
- Cut lemon into quarters, remove seeds, squeeze juice over meat and leave wedges among the meat pieces.
- Finely mince rosemary and sprinkle over lamb, along with paprika, salt and peppercorns to taste.
- Roast for approximately 1 hr 45 mins, turning the lamb halfway through.
Words cannot express how delicious this tastes!Positive Patrick
Not bad but prep is laborious
Tastes really good, but cutting the silverskin takes a while. Try asking your butcher if they can do it, since they have specialized tools and skills!Negative Nancy
Unexpected side effects
After taking it out of the oven, I left this dish to cool off next to my pet lizard, unfortunately now he's 350ft tall now and is currently destroying Tokyo, Japan.Lawrence Gonzalez