Roast Leg of Lamb
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
5 |
pounds |
leg of lamb |
|
1 |
tablespoon |
dijon mustard |
|
1 |
tablespoon |
fresh rosemary or 1 teaspoon dried |
|
1 |
tablespoon |
fresh thyme or 1 teaspoon dried |
|
1/2 |
teaspoon |
ground black pepper |
|
1 |
teaspoon |
lemon zest |
|
2 |
tablespoons |
olive oil |
|
2 |
cloves |
garlic -- minced |
|
1 |
teaspoon |
kosher salt |
|
1 |
tablespoon |
fresh lemon juice |
| Heat oven to 350°F. Mix everything together except lamb. Rub herbs onto leg of lamb. Place on a rack in a roasting pan and bake for about 1 1/2 hours or cooked until the way you like. Medium-Rare is 145°F. Tent the lamb with aluminum foil and let rest 15 minutes. Makes 8 servings. |
| Per Serving: 549 Calories; 42g Fat (69.6% calories from fat); 40g Protein; 1g Carbohydrate; trace Dietary Fiber; 155mg Cholesterol; 384mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates. |