Roasted Leg of Lamb Recipe

This recipe for roast leg of lamb is really simple and perfect if you don't have a lot spices on hand. Leg of lamb is much like a beef roast - it is tender and juicy. I like lamb because the meat really absorbs the flavor of whatever spices you are using.

100% would make again

10-12 Servings

Prep: 15 min. + marinating Bake: 2-1/2 hours + standing

Ingredients

1/3 cup minced fresh rosemary

2 tablespoons Dijon mustard

2 tablespoons olive oil

8 garlic cloves, minced

1 teaspoon soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 bone-in leg of lamb (7 to 9 pounds), trimmed

1 cup chicken broth

Directions

• In a small bowl, combine the first seven ingredients; rub over leg of lamb. Cover and refrigerate overnight.
• Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours.
• Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.

Nutrition Facts:

• 1 slice equals 246 calories, 11 g fat (4 g saturated fat), 120 mg cholesterol, 320 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.