Try this Roasted leg of lamb recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450. Line roasting pan with aluminum foil. Pat lamb dry with paper towels. With sharp knife puncture small holes in top and put 4 slices garlic in the slits.
In small bowl, combine the olive oil, rosemary, thyme, s&p.
Place lamb fat side up, on a rack in the prepared roasting pan. Spread the oil herb mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place lamb in oven for 15 minutes. Then reduce heat to 350 and cook for another 1 1/4 hours. Check to see if internal temp is 120 (rare) in center of roast. Remove from oven and let rest 15 minutes before carving. Serve with gravy and roasted potatoes, asparagus.
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Serving Size: 1 Serving (383g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 7 | ||
Calories from Fat: 5 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 605mg | 21 % | |
Potassium 9.2mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
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: 7
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