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      1. Home
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      4. Herb-Crusted Roast Leg of Lamb Recipe

      Herb-Crusted Roast Leg of Lamb

      Low Sodium Low Potassium High Protein Dairy-Free Egg-Free Gluten-Free No Shellfish Nut-Free Middle Eastern Dinner

      Herb-Crusted Roast Leg of Lamb

      Low Sodium Low Potassium High Protein Dairy-Free Egg-Free Gluten-Free No Shellfish Nut-Free Middle Eastern Dinner
      12 (1 serving = 4 ounces)
      Prep time: 10 minutes
      Total time: 2 hours 40 minutes

      Description

      Rubbed with a blend of spices to enhance its natural flavor, this leg of lamb comes out tender and super juicy. Buy a bone-in leg if you want the most flavorful cut.

      Directions

      1. Preheat oven to 400° F.
      2. Place leg of lamb on a roasting pan. Sprinkle with 1 teaspoon of lemon juice.
      3. Make paste with 2 teaspoons of lemon juice and the rest of the spices. Rub the paste onto the lamb.
      4. Roast lamb in 400° F oven for 30 minutes.
      5. Drain off fat and add vermouth and onions.
      6. Reduce heat to 325° F and cook for an additional 1¾–2 hours. Baste leg of lamb frequently. When internal temperature is 145° F, remove from oven and let rest 3 minutes before serving.

      Contributed by: Agnes, Orland Park, Illinois.

      Nutrition Per Serving

      • Calories292 cal
      • Total Fat20 g
      • Saturated Fat9 g
      • Trans Fat0 g
      • Cholesterol86 mg
      • Sodium157 mg
      • Carbohydrates2 g
      • Protein24 g
      • Phosphorus232 mg
      • Potassium419 mg
      • Dietary Fiber0 g
      • Calcium19 mg
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      Ingredients

      • 1 4-pound leg of lamb
      • 3 tablespoons lemon juice
      • 1 tablespoon curry powder
      • 2 cloves garlic, minced
      • ½ teaspoon ground black pepper
      • 1 cup onions, sliced
      • ½ cup dry vermouth

      Ingredients

      • 1 4-pound leg of lamb
      • 3 tablespoons lemon juice
      • 1 tablespoon curry powder
      • 2 cloves garlic, minced
      • ½ teaspoon ground black pepper
      • 1 cup onions, sliced
      • ½ cup dry vermouth
      • 1 4-pound leg of lamb
      • 3 tablespoons lemon juice
      • 1 tablespoon curry powder
      • 2 cloves garlic, minced
      • ½ teaspoon ground black pepper
      • 1 cup onions, sliced
      • ½ cup dry vermouth

      Description

      Rubbed with a blend of spices to enhance its natural flavor, this leg of lamb comes out tender and super juicy. Buy a bone-in leg if you want the most flavorful cut.

      Directions

      1. Preheat oven to 400° F.
      2. Place leg of lamb on a roasting pan. Sprinkle with 1 teaspoon of lemon juice.
      3. Make paste with 2 teaspoons of lemon juice and the rest of the spices. Rub the paste onto the lamb.
      4. Roast lamb in 400° F oven for 30 minutes.
      5. Drain off fat and add vermouth and onions.
      6. Reduce heat to 325° F and cook for an additional 1¾–2 hours. Baste leg of lamb frequently. When internal temperature is 145° F, remove from oven and let rest 3 minutes before serving.

      Contributed by: Agnes, Orland Park, Illinois.

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