Seasoned Roast Lamb
|Lamb leg||6 Pound|
|Olive oil||1 Tablespoon|
|Dried rosemary||1 Tablespoon, crushed|
|Dry white wine/Vermouth||1⁄2 Cup (8 tbs)|
|Grated cheese||1⁄4 Cup (4 tbs) (Parmesan And Romano)|
Remove excess fat and thin fat covering from surface of meat.
Rub outside of meat with olive oil.
Sprinkle with rosemary, salt, and pepper; rub into meat.
Place meat on rack in shallow roasting pan.
Insert meat thermometer in thickest portion of meat.
Roast, uncovered, in 400° oven for 1 1/2 to 2 hours for medium-rare or till thermometer registers 145°.
Remove meat; cover with foil to keep warm.
Remove excess fat from pan, if necessary.
Add wine to roasting pan, stirring and scraping crusty bits off bottom of pan.
Cook and stir till bubbly.
Continue cooking about 3 minutes or till slightly thickened.
Sprinkle cheese over meat.
Pass pan juices and additional cheese, if desired
Serving size: Complete recipe
Calories 6295 Calories from Fat 3985
% Daily Value*
Total Fat 442 g680.6%
Saturated Fat 217.6 g1087.8%
Trans Fat 0 g
Cholesterol 2095.6 mg698.5%
Sodium 3528.2 mg147%
Total Carbohydrates 14 g4.7%
Dietary Fiber 6.4 g25.7%
Sugars 1.5 g
Protein 512 g1024%
Vitamin A 12.1% Vitamin C 15.3%
Calcium 76.8% Iron 267.2%
*Based on a 2000 Calorie diet