Try this Lemon-Rosemary Roast Leg of Lamb recipe, or contribute your own.
Suggest a better descriptionSource: Food Network mag
1. Trim the excess fat from the lam, leaving a 1/4 - 1/2" layer of fat. Using a sharp knife, make small slits, about 1/2" deep and 2 - 3 inches apart, all over the surface of the lamb. Fill each slit with a slice with a slice of garlic.
2. Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tbs salt and 2 tsp pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
3. Remove the lamb from the refrigerate and bring to room temperature about 1 hours before roasting. Preheat the oven to 425 degrees. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 min.
4. Reduced the oven temperature to 350 degrees and continue roasting the lamb until a thermometer inserted into the thickest part registers 130 degrees for medium rare to medium, 1 hour - 1 hour 15 min more. Remove to a cutting board and let rest 20 min before carving.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 19 | ||
Calories from Fat: 10 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.1mg | 1 % | |
Potassium 48.3mg | 1 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.2g | ||
Protein 0.5g | 1 % | |
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: 19
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