Lamb: 4.5 pt. Roast Spring Lamb
Source of Recipe
posted to recipecircus by filus
List of Ingredients
- One 2-1/2 to 3 pound sirloin half leg of lamb, well trimmed, boned, and butterflied
- 3 cloves garlic, cut into slivers
- 2 tablespoons chopped fresh rosemary...or...2 teaspoons dried rosemary
- 1 teaspoon salt
- 1 teaspoon cracked black peppercorns
- Sprigs of fresh rosemary or mint, for garnish Recipe
Preheat the oven to 325 degrees F.
Cut small, deep slits in the lamb with the point of a sharp knife; insert 1 garlic silver in each slit. Rub the surface of the lamb with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Roast until a meat termometer inserted in the thickest part of the meat registers 145 degrees F. (about 1 hour, depending on the thickness of the lamb). Let stand, tented with foil, 10 minutes before carving, to set juices.
Thinly slice the lamb across the grain. Pour any accumulated juices from the carving board over the lamb slices. Serve immediately, garnished with herb sprigs. Makes about 10 servings.
One serving (about 3 ounces) equals: Calories: 171, Fat: 8g, Cholesterol: 77mg, Sodium: 292mg, Carbohydrate: 0g, Dietary Fiber: 0g, Sugars: 0g, Protein: 24g ++++ Exchanges: 3 Lean Meat ++++ WWP: 4.5
|
|
member logon
