Make this luscious leg of lamb recipe for a special weekend brunch or dinner.
It’s terrific for when you’re craving something completely different.
Place the leg of lamb in a large resealable plastic bag.
Pour the marinade over the lamb.
Seal the bag; turn to coat the lamb.
Marinate in the refrigerator for at least eight hours or up to 24 hours, turning the bag occasionally.
Drain and discard the marinade.
Preheat oven to 325F.
Place the lamb on a rack in a foil-lined shallow roasting pan.
Insert an ovenproof meat thermometer into the thickest portion of the leg.
Roast until the desired doneness.
Cover and let stand for 15 minutes before carving.
The temperature of the meat after standing should be 145F for medium-rare doneness or 160F for medium doneness.
Thinly slice the lamb to serve.
If desired, garnish with fresh mint or basil.
According to theUSDA, a 3 oz.
serving of leg of lamb has 23 grams of protein and 10 grams of total fat.
Balsamic vinegar is rich in antioxidants.
Most supermarkets employ expert butchers who will gladly prepare the lamb for you.
It’s a good idea to call ahead for this service.
However, we say go with what you likejust about anything pairs well with a leg of lamb.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
