Directions:
- In a mini food processor, pulverize all of the ingredients, except the lamb, into a smooth, somewhat runny paste.
- If your lamb leg isn't boned, remove all but the shank bone (lowest). There are some decent boning instructions and diagrams on the internet if you, like me, are new to this procedure.
- Lay open the upper, meaty, sirloin portion of the lamb leg and rub the spice paste mixture into any and all crevices and flaps.
- Using kitchen twine, shape the uppper portion into a compact roast-in my case I tied it about 5 times across the leg and 3 times lengthwise. I anchored the lengthwise threads by pushing them through a hole in the muscle attached to the shank (this is a testimony as to how much I hacked it up trying to get the bones out!).
- Once it is all tied, roast-like, smear the spice paste all over the outside of the meat.
- Wrap in plastic wrap and refrigerate overnight.
- Remove lamb from refrigerator and allow to come to room temperature while you preheat the oven to 400 degrees.
- Position two racks in the upper third of the oven. When oven has come to temperature, oil the top rack, slide a rimmed baking sheet onto the bottom rack and drop the lamb onto the oiled rack. I guess you could use a roasting pan with a rack in it, but I don't have one.
- Check after about 20 minutes, if outside is browning too quickly, lay a piece of aluminum foil over it or flip it over or both.
- Roast until internal temperature reaches 140 degrees.
- Let rest 15 minutes before carving.
- My 4 to 5 pound lamb leg took about an hour and a half to reach the proper internal temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.76 Kcal (447 kJ) | ||
| Calories from fat | 63.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 11% | |
|---|---|---|---|
| Cholesterol | 34.47mg | 11% | |
| Sodium | 321.87mg | 13% | |
| Potassium | 92.19mg | 2% | |
| Total Carbs | 1.34g | 0% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 8.6g | 17% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 193.26 Kcal (809 kJ) | ||
| Calories from fat | 115.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.82g | 11% | |
|---|---|---|---|
| Cholesterol | 62.4mg | 11% | |
| Sodium | 582.64mg | 13% | |
| Potassium | 166.89mg | 2% | |
| Total Carbs | 2.42g | 0% | |
| Sugars | 0.17g | 0% | |
| Dietary Fiber | 0.47g | 1% | |
| Protein | 15.57g | 17% | |
| Vitamin C | 1.9mg | 2% | |
| Iron | 2mg | 6% | |
| Calcium | 23.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Roasted Leg of Lamb
Whole fresh leg of lamb, Olive oil, Dijon mustard and 10 more.. -
Roast Leg of Lamb
Garlic, sliced, Fresh rosemary, Salt to taste and 2 more.. -
Grilled Leg of Lamb With Garlic and Rosemary
Garlic cloves, pressed, Fresh rosemary, chopped, Salt and 2 more.. -
Wilted Mustard Greens
Mustard greens, stems and coarse ribs discarded and 4 more.. -
Dale's Lamb
Lemon juice, Brown sugar, Dijon mustard, Soy sauce and 6 more.. -
Crunchy Cucumber Celery And Red Bell Pepper Salad
Salad, Celery ribs, 1/4 inch slices and 13 more.. -
Grilled Spring Lamb Chops (From Fwdgf)
Spring lamb chops, Olive oil, Dijon mustard, Shallots and 3 more..
Also Try
-
-
-
Grilled Leg of Lamb With Garlic and Rosemary
Garlic cloves, pressed, Fresh rosemary, chopped, Salt and 2 more.. -
-
-
Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic
Garlic, Chopped fresh thyme leaves and 7 more.. -
-
Greek Roast Leg of Lamb with Potatoes
Bone-in leg of lamb (about), Garlic, Dried oregano and 10 more.. -
Filipino Roast Leg of Lamb With Sarsa
Leg of lamb, Garlic cloves, slivered, Salt, Black pepper and 18 more.. -
Slow Roast Leg of Lamb With White Wine
Olive oil, Leg of lamb, Plain flour, Salt and pepper and 6 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
