Remove lamb from refrigerator 1 hour before cooking. Preheat oven to 325. Wipe off lamb with clean damp paper towel. With sharp paring knife: Peel garlic. Cut in slivers. Make deep blade-wide cuts in lamb, inserting a garlic sliver in each one while knife is still in meat, then pull out knife, holding down garlic with finger. Watch that finger! Carefully dribble lemon juice over lamb on both sides. Dust lightly with salt, pepper, paprika. Place lamb on rack in roasting pan. Roast on center rack 25 minutes per pound. Posted to EAT-L Digest 26 Aug 96 Date: Sat, 17 Aug 1996 14:26:48 -0400 From: Cheryl Constantine
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|Serving Size: 1 Serving (534g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 813 (67%)|
|Amt Per Serving||% DV|
|Total Fat 90.3g||120 %|
|Saturated Fat 39.3g||197 %|
|Monounsaturated Fat 37g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 365.1mg||112 %|
|Sodium 296.6mg||10 %|
|Potassium 1328.5mg||35 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.7g|
|Protein 94.9g||136 %|
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Calories per serving: 1220
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