Try this Lively Leg of Spring Lamb recipe, or contribute your own.
Suggest a better descriptionUsing a very sharp knife with pointed tip, pierce lamb evenly all over; insert slivers of garlic in slits. Set lamb on rack in a roasting pan; coat with mustard & sprinkle with rosemary and black pepper or red chile. Preheat oven to 425; roast lamb 20 minutes. Reduce heat to 325 and roast 2 hours longer until meat thermometer registers 150 for medium. To serve, remove to large platter; let stand 20 minutes to let juices settle. Meanwhile, sprinkle flour over pan drippings; stir to mix well. Place over medium heat; stir until bubbly; add enough water to make a smooth, medium-thick gravy. Season gravy with salt and additional pepper or chile, if desired. Serve lamb with side dishes of jellies and gravy. Makes 10 to 12 servings. From the
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 62.4mg | 2 % | |
Potassium 7.1mg | 0 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.3g | ||
Protein 0.4g | 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: 13
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