Best Leg of Lamb
Best Leg of Lamb requires around 2 hours and 45 minutes from start to finish. This recipe serves 12 and costs $3.04 per serving. One serving contains 241 calories, 35g of protein, and 10g of fat. 8 people found this recipe to be yummy and satisfying. This recipe from Taste of Home requires chicken broth, dijon mustard, leg of lamb, and garlic cloves. It is a good option if you're following a gluten free and dairy free diet. Not a lot of people really liked this main course. Overall, this recipe earns a great spoonacular score of 87%. If you like this recipe, you might also like recipes such as Kashmiri-Style leg of lamb – this Indian style of lamb is a real treat, everyone will think you are a gourmet chef, Lamb Leg of Lamb on a Rotisserie, and Leg of Lamb.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 150 minutes
Ingredients:
1 cup chicken broth
2 tablespoons Dijon mustard
1/3 cup minced fresh rosemary
8 garlic cloves, minced
1 bone-in leg of lamb (7 to 9 pounds), trimmed
1 teaspoon reduced-sodium soy sauce
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon salt
Equipment:
bowl
roasting pan
aluminum foil
frying pan
kitchen thermometer
Cooking instruction summary:
Directions In a small bowl, combine the first seven ingredients; rub over leg of lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 10-12 servings. Originally published as Best Leg of Lamb in Taste of HomeApril/May 2008, p51 Nutritional Facts 1 slice equals 246 calories, 11 g fat (4 g saturated fat), 120 mg cholesterol, 320 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine the first seven ingredients; rub over leg of lamb. Cover and refrigerate overnight.
2. Place lamb, fat side up, on a rack in a shallow roasting pan.
3. Bake, uncovered, at 325° for 1-1/2 hours.
4. Add broth to pan; cover loosely with foil.
5. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
6. Let stand for 10-15 minutes before slicing.
Nutrition Information:
covered percent of daily need
