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Lottie Greer's Roasted Lamb

Chef.Foodie's picture
Ingredients
  Red wine vinegar 1 Cup (16 tbs)
  Vegetable oil 1 1⁄2 Cup (24 tbs)
  Honey 1 Tablespoon
  Garlic 3 Clove (15 gm), pressed
  Dijon mustard 1 Tablespoon
  Salt 2 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Chopped fresh rosemary/1 teaspoon dried 1 Tablespoon
  Lamb leg 5 Pound, boned and butterflied
  Garlic 4 Clove (20 gm), thinly sliced
  Seasoning blend 1 Tablespoon (Morton Nature'S Seasons)
  Pepper jelly To Taste (For Serving)
Directions

Combine the vinegar, oil, honey, pressed garlic, mustard, salt, pepper, and rosemary in a large bowl.
Make several small slits in the meat and press the garlic slices into the slits.
Place the meat in a shallow dish and pour the marinade over it.
Cover with plastic wrap and place the meat in the refrigerator overnight to marinate.
Preheat the oven to 425°F.
Remove the lamb from the refrigerator.
Truss the lamb with kitchen string.
Rub the seasoning blend all over the lamb.
Place the lamb on a roasting rack placed in a shallow pan and roast for 30 minutes.
Turn the heat down to 350°F and continue to bake for at least 30 more minutes, or until the internal temperature of the thickest part of the lamb reads 1300 (medium rare) on an instant-read thermometer.
Remove the lamb from the oven; let it rest for 10 minutes before carving.
Serve with pepper jelly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
12

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4.15
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 672 Calories from Fat 507

% Daily Value*

Total Fat 57 g87.3%

Saturated Fat 18.2 g90.9%

Trans Fat 0 g

Cholesterol 143.6 mg47.9%

Sodium 401.6 mg16.7%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0.54 g2.1%

Sugars 1.1 g

Protein 35 g70.3%

Vitamin A 1.4% Vitamin C 2.5%

Calcium 4% Iron 21%

*Based on a 2000 Calorie diet

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Lottie Greer's Roasted Lamb Recipe