Hunters Leg of Lamb

If you're tired of ham or turkey at the holidays, try this leg of lamb recipe, which includes a side of flavored rice.

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  • Makes: 10 servings
  • Prep: 45 mins
  • Roast: 1 hr 45 mins 325°F
  • Stand: 15 mins

Hunters Leg of Lamb

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Directions

  1. Remove fell (paper-thin, pinkish-red layer), if present, from outer surface of lamb. Place lamb in a 3-quart rectangular baking dish. Stir together red wine and Worcestershire sauce; pour over lamb. Cover and marinate in refrigerator for 6 hours or overnight, turning meat once.
  2. Remove meat from dish, reserving marinade. Preheat oven to 325 degree F.
  3. Combine chopped apricot and water in a small saucepan. Bring to boiling. Remove from heat; cover and let stand 5 minutes.
  4. Prepare rice mix according to the package directions, adding chopped onion. Stir together cooked rice mixture, undrained apricot, basil, and lemon-pepper seasoning in a large bowl. Mix well.
  5. Trim fat. Place meat, boned side up, between two pieces of plastic wrap pound meat with a meat mallet to an even thickness. Spread half of the rice mixture over roast. Roll up; tie securely with string.
  6. Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of meat. Roast in the preheated oven for 1-3/4 to 2-1/2 hours or until thermometer registers 150 degree F. Baste lamb with reserved marinade several times during cooking. (Do not brush during the last 5 minutes.) Let stand 15 minutes before carving.
  7. Meanwhile, place remaining rice mixture in a 1-quart casserole; cover. Bake alongside lamb during the last 25 to 30 minutes of roasting and standing time. Remove the string. Makes 10 servings.
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Nutrition Facts (Hunters Leg of Lamb)

  • Per serving:
  • 270 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 74 mg chol. ,
  • 489 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 26 g pro.
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