Preheat oven to 450 degrees F. Butter open leg of lamb and set aside. Place garlic, rosemary, olive oil, sea salt and pepper in a food processor and blend until smooth. Remove paste and smear all over inside and outside of lamb. Roll lamb up like a jelly roll and tie with butcher twine. Place in a roasting pan and put into oven. Roast 45 to 50 minutes for medium rare (internal temperature of 120 degrees F). Remove and allow to rest 10 minutes before carving. Serve with simple roasted potatoes, green beans and eggplant timbales. Yield: 4 servings Notes: Recipes for #ME1A17 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A17 Posted to MC-Recipe Digest V1 #1046 by Sue
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|Serving Size: 1 Serving (888g)|
|Recipe Makes: 4|
|Calories from Fat: 1476 (69%)|
|Amt Per Serving||% DV|
|Total Fat 163.9g||219 %|
|Saturated Fat 65.3g||327 %|
|Monounsaturated Fat 73.6g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 579.6mg||178 %|
|Sodium 4399.5mg||152 %|
|Potassium 2207.7mg||58 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 5.3g|
|Protein 151.7g||217 %|
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Calories per serving: 2142
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