Try this Leg of Lamb Nicoise recipe, or contribute your own.
Suggest a better descriptionUse fresh or frozen leg. If using frozen, thaw in refrigerator overnight. Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets. Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper. Set aside. Mince garlic and parsley by adding to food processor with motor on. Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 ts(5mL) pepper. Add oil very slowly through feed tube with motor running. Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it. Cover and marinate in refrigetator several hours or overnight. Bring out to room temperature 3 minutes before cooking. Place leg, meaty side up, on rack in broiler pan and place so meat is 4 inches (10cm) from preheated (as hot as possible) element. Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side, or until internal temperature is 140F(60C). Alternatively, grill about 12 minutes a side.) Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 423 | ||
Calories from Fat: 282 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.3g | 42 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 122.5mg | 38 % | |
Sodium 316.3mg | 11 % | |
Potassium 467.3mg | 12 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
Protein 32.3g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 423
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