Leg Of Lamb With Lime Honey Marinade
|Lime juice||3 Tablespoon|
|Dried oregano||3⁄4 Teaspoon, crumbled|
|Ground allspice||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Leg lamb||1⁄2 , boned and butterflied|
1 In a shallow glass or ceramic dish, whisk together the lime juice, honey, oregano, allspice, ginger, salt, and pepper.
Add the lamb, turning it several times to coat; cover with plastic food wrap and refrigerate for at least 3 hours or overnight.
2 Preheat the oven to 375° F Fold the 2 halves of the lambtogetherand tie with string at 1 1/2-inch intervals.
Place the lamb in a small roasting pan and roast, brushing occasionally with the marinade, for 35 minutes for rare or until the meat thermometer registers 140° F For lamb that is medium, roast for 42 minutes or until the meat thermometer registers 150° F For lamb that is well-done, roast for 50 minutes or until the meat thermometer registers 170° F Let the roast stand for 15 minutes before carving.
Serving size: Complete recipe
Calories 474 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.5%
Saturated Fat 10.1 g50.4%
Trans Fat 0 g
Cholesterol 113.9 mg38%
Sodium 1071.8 mg44.7%
Total Carbohydrates 35 g11.8%
Dietary Fiber 3 g12.1%
Sugars 25.6 g
Protein 33 g65.6%
Vitamin A 6% Vitamin C 28.2%
Calcium 10.6% Iron 30.9%
*Based on a 2000 Calorie diet