Roasted Young Spring Leg of Lamb Spanish Style - BigOven 130962

Roasted Young Spring Leg of Lamb Spanish Style

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Try this Roasted Young Spring Leg of Lamb Spanish Style recipe, or contribute your own. "Carrot" and "Bean" are two tags used to describe Roasted Young Spring Leg of Lamb Spanish Style.


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1/2 c Spanish olive oil
3 lg Garlic cloves - (to 4);
1 tb Hot Spanish paprika
1 tb Kosher salt
1/4 c Chopped parsley
2 tb Dry thyme leaves
2 tb Dry oregano leaves
8 lg Carrots; peeled, and
Cut into large chunks
1 Recipe White Beans And
1 tb Coarsely-ground black pepper
Shank bone removed
4 lg Red onions; peeled,
1 Whole Leg of lamb - (8 to 9

Original recipe makes 8 servings



* Note: See the "White Beans And Saffron" recipe which is included in this collection. Preheat oven to 375 degrees. Clean lamb of any excess fat around the thick and meaty portion of the leg. In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture. Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1 1/4 hours. Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables. Serve with White Beans and Saffron. This recipe yields 8 to 10 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C17 broadcast 04-08-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 04-13-1998 Recipe by: Michael Lomonaco

Calories Per Serving: 126 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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