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Roast Leg of Lamb (recipes)


Roast Leg of Lamb

Yield: Makes 10 servings



Ingredients:



3tablespoons coarse-grained mustard

2cloves garlic, minced*

1-1/2teaspoons dried rosemary, crushed

1/2teaspoon black pepper

1leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)

Mint jelly (optional)









Preparation:





1.Combine mustard, garlic, rosemary and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.**At this point the lamb may be covered and refrigerated up to 24 hours before roasting.2.Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.3.Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.









Nutritional Information:







Serving Size: 2 lamb slices (without mint jelly)







Sodium

121 mg







Protein

25 g







Fiber









Carbohydrate

1 g







Cholesterol

78 mg







Saturated Fat

2 g







Total Fat

7 g







Calories from Fat

37 %







Calories

172









Dietary Exchange:







Meat

3