Minted Leg Of Lamb Recipe

Summary

Difficulty LevelVery EasyHealth IndexHealthy++
MethodMain Ingredient

Ingredients

 Leg lamb6 Pound, boned and flattened
 Monosodium glutamate1 Teaspoon
 Orange marmalade1⁄2 Cup (8 tbs)
 Snipped mint leaves1⁄3 Cup (5.33 tbs) (Fresh Ones)
 Snipped chives2 Tablespoon
 Dry red wine1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6086 Calories from Fat 3315

% Daily Value*

Total Fat 367 g565.4%

Saturated Fat 157.9 g789.7%

Trans Fat 0 g

Cholesterol 1823.4 mg

Sodium 3197.4 mg133.2%

Total Carbohydrates 129 g43%

Dietary Fiber 2.9 g11.5%

Sugars 103.3 g

Protein 508 g1015.5%

Vitamin A 38.1% Vitamin C 48.8%

Calcium 34.8% Iron 267.5%

*Based on a 2000 Calorie diet

Directions

Sprinkle inner surface of meat with monosodium glutamate; season.
Combine marmalade, mint, and chives; spread over meat.
Roll up roast, tucking in at ends.
To tie roast: Wrap cord around meat at one end; tie knot on top.
Make a large loop with cord; twist at bottom and slide it over end of meat.
Repeat, spacing loops at 1 1/2 inch intervals; pull cord up tightly each time.
Knot again at end.
Center roast on spit; fasten securely with holding forks.
Attach spit and turn on motor (hot coals at back of firebox, drip pan under roast).
Roast about 3 hours or till.meat thermometer registers 175° to 180°.
For the last hour of cooking, pour wine into drip pan and mix with drippings; baste meat with mixture frequently.
Skim excess fat from wine mixture and pass with lamb.
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