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Roast Leg of Lamb

Roast Leg of Lamb

This succulent roast serves as a beautiful centerpiece for your Easter table. This classic recipe can also be prepared up to 24 hours before roasting, freeing up your day for all your other seasonal chores.
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Ingredients

Directions

Yield:
10 servings

Serving size:
2 lamb slices (without mint jelly)

Combine mustard, garlic, rosemary, and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.

Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.

*Note. For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers.

**Note. At this point the lamb may be covered and refrigerated up to 24 hours before roasting.

Nutrition Information:

Calories: 172 calories, Carbohydrates: 1 g, Protein: 25 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 78 mg, Sodium: 121 mg, Fiber: 1 g

Exchanges per serving: 3 Meat.

Copyright Diabetic Cooking.

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