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

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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