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Orange Scallops with Spinach and Walnuts
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
Roast Leg of Lamb
Yield: Makes 10 servings
Ingredients:
*For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers. 3
tablespoons coarse-grained mustard
2
cloves garlic, minced*
1-1/2
teaspoons dried rosemary, crushed
1/2
teaspoon black pepper
1
leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)
Mint jelly (optional)
Preparation:
1.
Combine mustard, garlic, rosemary and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
**At this point the lamb may be covered and refrigerated up to 24 hours before roasting.
2.
Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.
3.
Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.
Nutritional Information:
| Serving Size: 2 lamb slices (without mint jelly) | |
| Sodium | 121 mg |
| Protein | 25 g |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 78 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 37 % |
| Calories | 172 |
Dietary Exchange:
| Meat | 3 |
This recipe appears in:
Lamb
