Leg Of Lamb With Sherry Herb Sauce Recipe


Cooking Time4 MinDifficulty LevelVery Easy
Health IndexHealthy++Method
Main Ingredient


 Leg lamb5 Pound
 Garlic2 Clove (10 gm), cut into thin slices
 Dried tarragon leaves1 Teaspoon
 Dried rosemary leaves1 Teaspoon
 Margarine/Butter1 Teaspoon
 Margarine/Butter2 Tablespoon
 All purpose flour1 Tablespoon
 Half and half1 1⁄2 Cup (24 tbs)
 Sherry1 Tablespoon
 Salt1⁄2 Teaspoon
 Dried tarragon leaves1⁄4 Teaspoon
 Dried rosemary leaves1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 5402 Calories from Fat 3390

% Daily Value*

Total Fat 377 g580.6%

Saturated Fat 163.1 g815.7%

Trans Fat 0 g

Cholesterol 1653.8 mg

Sodium 2526.9 mg105.3%

Total Carbohydrates 40 g13.3%

Dietary Fiber 3.7 g15%

Sugars 0.7 g

Protein 436 g872.1%

Vitamin A 59.9% Vitamin C 22.3%

Calcium 73.6% Iron 243.1%

*Based on a 2000 Calorie diet


Cut small slits in lamb roast.
Place garlic slices in slits.
Mix 1 teaspoon each tarragon, rosemary and margarine in small bowl.
Microwave at HIGH (100%) until margarine is melted, 30 to 45 seconds.
Brush over lamb roast.
Place roast fat side down on roasting rack.
Estimate total cooking time; divide in half.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM (50%).
Microwave remaining part of first half of cooking time.
Turn roast over.
Microwave for second half of cooking time or until lamb reaches desired internal temperature.
Let stand 10 minutes covered with aluminum foil.
While lamb roast is standing, place 2 tablespoons margarine in 4-cup measure.
Microwave at HIGH (100%) until melted, 30 seconds to 1 minute.
Blend in flour, half-and-half and sherry.
Stir in salt and 1/4 teaspoon each tarragon and rosemary.
Microwave at MEDIUM-HIGH (70%) until thickened and hot, 3 to 4 minutes, stirring after half the cooking time.
Pour over slices of roast.