Roast Leg Of Lamb Recipe - Cooking Index
Roast Leg Of Lamb Recipe - Cooking Index
| 3 tablespoons | 45ml | Coarse-grained mustard |
| 2 | Garlic cloves - minced, see * Note | |
| 1 1/2 teaspoons | 7.5ml | Dried rosemary - crushed |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 | Leg of lamb - (abt 4 lbs) - well trimmed, | |
| Boned - rolled and tied | ||
| Mint jelly - (optional) |
* Note: For more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with tip of sharp knife; insert garlic slivers.
Preheat oven to 400 degrees. Combine mustard, garlic, rosemary and pepper. Rub mustard mixture over lamb. (At this point lamb may be covered and refrigerated up to 24 hours before roasting.)
Place roast on meat rack in shallow, foil-lined roasting pan. Roast 15 minutes. Reduce oven temperature to 325 degrees; roast about 20 minutes per pound for medium or until internal temperature reaches 145 degrees when tested with meat thermometer inserted into thickest part of roast.
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 degrees during stand time.
Cut strings; discard. Carve roast into thin slices; serve with mint jelly, if desired.
This recipe yields 10 to 12 servings.
Exchanges Per Serving: 3 Meat.
Nutrition Facts: Calories 172; Calories from Fat 37%; Total Fat 7g; Saturated Fat 2g; Protein 25g; Carbohydrates 1g; Cholesterol 78mg; Sodium 121mg; Dietary Fiber 1g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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