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Roast Leg of Lamb
Roast Leg of Lamb
YIELD Makes 10 servings
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INGREDIENTS
| 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:
- 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.
- 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.
- Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.
This recipe appears in:
Lamb
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 |
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