member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |