Roasted Leg of Lamb
Leg of lamb looks much more difficult than it is -- and the end result is so worth the effort. The sweetness of parsley, mint, and rosemary pairs perfectly with the umami of the roasted meat.
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Roasted Leg of Lamb
Directions
- Preheat oven to 325 degrees F. Cut 1/2-inch-wide slits about 1 inch deep into meat. Drizzle lemon juice over meat and into slits. In a small bowl combine next five ingredients (through pepper). Rub mixture over meat and into slits; insert garlic into slits.
- Place meat on a rack in a shallow roasting pan. Roast 1 3/4 to 2 1/4 hours for medium-rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Remove from oven. Cover with foil and let stand 15 minutes. If desired, serve with mint jelly and/or Creamy Mustard Sauce.
From the Test Kitchen
Herb-Rubbed Boneless Leg of Lamb
Substitute a 5- to 6-lb. boneless leg of lamb roast for the bone-in leg of lamb. Prepare as directed, except roast 2 to 2 1/2 hours for medium-rare (135 degrees F) or 2 1/2 to 3 hours for medium (150 degrees F).
Per 5 oz. meat: 397 cal., 27 g total fat (12 g sat. fat, 0 g trans fat), 129 mg chol., 175 mg sodium, 1 g carb., 0 g fiber, 35 g pro.
Exchanges: 5 Medium-Fat Meat
Creamy Mustard Sauce
Directions
- In a small stainless-steel, enamel, or nonstick saucepan combine wine, shallot, and vinegar. Bring to boiling; reduce heat to medium. Boil gently, uncovered, 7 to 9 minutes or until nearly all of the liquid is evaporated. Stir in cream. Bring to boiling and cook 1 minute to reduce cream slightly. Reduce heat to medium-low. Using a wire whisk, stir in butter, one piece at a time, allowing each piece to melt before adding the next (about 8 minutes). Whisk in mustard. If desired, strain sauce. Season to taste with salt and white pepper.
Nutrition Facts (Roasted Leg of Lamb)
- Per serving:
- 311 kcal ,
- 21 g fat
- (9 g sat. fat ,
- 2 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 100 mg chol. ,
- 151 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 0 g sugar ,
- 27 g pro.
Reviews (1)
skythedog1
465 Days Ago
so tender