Name: Roasted Leg of Lamb
Prep time: 30 min
Ingredients: 1 pound bone-in whole leg of lamb, trimmed of fat; Lemon juice; 2 tablespoons snipped fresh parsley; 1 tablespoon snipped fresh mint or basil or 1 tsp. dried mint or basil, crushed; 1 tablespoon snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed; ½ teaspoon onion salt; ¼ teaspoon black pepper; 1 cloves garlic, slivered; Mint jelly (optional); 1 Creamy Mustard Sauce (optional)

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°F) or 2 1/2 to 3 hours for medium (150°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

Ingredients

¼ cup dry white wine
2 tablespoons finely chopped shallot
1 tablespoon white wine vinegar
2 tablespoons heavy cream
¾ cup cold unsalted butter, cut into 2-Tbsp. pieces
2 teaspoons Dijon-style mustard
Salt and white pepper

Directions

Step 1
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.

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Roasted Leg of Lamb

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Recipe Summary