Roast Leg of Lamb Photo
Roast Leg of Lamb
Yield: Makes 10 servings
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:
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

you might also like...
FPO

Old World Chicken and Vegetables

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.

FPO

Pork Tenderloin with Apple-Raisin Sauce

There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.