Herbed Leg Of Lamb Recipe
Summary
Ingredients
| Lamb leg | 4 Pound, butterflied (boneless, roasted) | |
| Garlic | 2 Clove (10 gm) | |
| Dry mustard | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Thyme | 1⁄2 Teaspoon | |
| Rosemary | 1⁄4 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Soy sauce | 1 1⁄2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3968 Calories from Fat 2504
% Daily Value*
Total Fat 279 g428.8%
Saturated Fat 139.4 g696.9%
Trans Fat 0 g
Cholesterol 1378.7 mg459.6%
Sodium 3939.7 mg164.2%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.2 g4.6%
Sugars 0.6 g
Protein 336 g671.9%
Vitamin A 3.1% Vitamin C 16.3%
Calcium 19% Iron 167.3%
*Based on a 2000 Calorie diet
Directions
Then cut both cloves into slivers.
Slit outside of lamb at intervals and insert sliced garlic into slits.
Mix the mustard, salt, pepper, thyme, rosemary, lemon juice, and soy sauce.
Spread over both sides of lamb.
Place on microproof meat rack in shallow baking dish.
Cook, covered loosely with waxed paper, on 70 (roast) 8 to 10 minutes per pound for medium and 1 0 to 12 minutes per pound for well done.
Let stand 10 minutes before slicing.
Chef
