Roast Leg Of Lamb
Recipe: #18276
March 28, 2015
Categories: Lamb/Mutton, Birthday, Christmas, Easter, Fathers Day, July 4th, Labor Day, Mothers Day, New Years, Potluck, Sunday Dinner Thanksgiving, Oven Roast, Gluten-Free, High Protein, Low Cholesterol, No Eggs, Non-Dairy, more
"This is a great lamb recipe we enjoy on special occasions. I found this in a Times Life Cookbook but did make a few changes to the original recipe which are reflected here."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (486.9 g)
- Calories 1325.6
- Total Fat - 110.9 g
- Saturated Fat - 46.9 g
- Cholesterol - 331.1 mg
- Sodium - 429.3 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.1 g
- Protein - 75.5 g
- Calcium - 81.7 mg
- Iron - 7.2 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Ground the Rosemary in a mortar and pestle then add the garlic and salt and grind into a paste.Pour this mixture into a cup and mix well with the ground mustard, oil, fresh rosemary.
Step 2
Brush this mixture over the leg of lamb and sprinkle with fresh ground pepper.
Step 3
Place on a rack in a roasting pan, fat side up and place on the middle rack of a preheated 350 degree oven.
Step 4
Cook until you reach an internal temperature of 135 degrees for pink, about 1 hour and 45 minutes.
Step 5
Transfer to a platter and cover loosely with aluminum foil.
Step 6
Meanwhile, prepare the pan juices by pouring off the fat leaving just the pan juices.
Step 7
Heat the pan over medium heat, add the water and deglaze the pan by stirring to dislodge any browned bits that are stuck to the pan.
Step 8
Bring to a boil and season to taste with salt and pepper; add more water if needed to reach the desired consistency and taste.
Step 9
Carve the lamb and serve with the pan juices.
Tips
No special items needed.
0 Reviews
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