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Roast Leg Of Lamb Recipe
|Leg lamb||6 Pound, trimmed off|
|Ground black pepper||1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Artichoke bottoms||1 Pound|
|Cherry tomatoes||1 Pound|
|Lemon juice||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 6176 Calories from Fat 3529
% Daily Value*
Total Fat 392 g602.9%
Saturated Fat 173.4 g866.9%
Trans Fat 0 g
Cholesterol 1887.9 mg
Sodium 4575.5 mg190.6%
Total Carbohydrates 66 g22.1%
Dietary Fiber 22.8 g91.2%
Sugars 21.2 g
Protein 518 g1035.7%
Vitamin A 119.3% Vitamin C 251.5%
Calcium 52.1% Iron 297.9%
*Based on a 2000 Calorie diet
Place lamb, fat side up, in a shallow roasting pan.
Rub both sides of the lamb well with salt, pepper, saffron, and cinnamon.
Dot butter on top of the meat and pour wine into the pan.
Place lamb in the oven and reduce heat immediately to 350 degrees.
Roast approximately 1 1/2 hours for rare (140 degrees on a meat thermometer), 2 hours for medium rare (160 degrees).
Closer to 3 hours will produce a well-done leg of lamb.
during the last 15 minutes of roasting, place artichoke bottoms in the pan.
Roll them in the pan drippings to help them pick up additional color as they bake.
Add the cherry tomatoes 4 or 5 minutes before removing meat from the oven, just long enough to heat them through.
Take lamb out of the oven when done to taste and let rest 10 to 15 minutes.