Directions:
- Combine rosemary, pepper, salt, hot pepper sauce, thyme, garlic, ginger, peppercorns and lemon juice.
- Make 3 scores on each side of the leg. Fill each scored pocket with the herb mixture. Rub leg well with it.
- Place onion slices over the leg. Place meat with onion, along with any remaining herb mixture in a plastic bag (zip-lock style)and refrigerate for a day.
- Heat oven to 350 degrees F. and remove lamb from plastic bag and place in a shallow roasting pan.
- Add one cup of water and roast, basting often until meat thermometer reaches desired doneness: 140 degrees for rare; 160 for medium; more for well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.78 Kcal (2909 kJ) | ||
| Calories from fat | 422.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.97g | 72% | |
|---|---|---|---|
| Cholesterol | 237.14mg | 79% | |
| Sodium | 420.34mg | 18% | |
| Potassium | 561.13mg | 12% | |
| Total Carbs | 4.61g | 2% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 56.69g | 113% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 6.4mg | 36% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 193.32 Kcal (809 kJ) | ||
| Calories from fat | 117.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.07g | 72% | |
|---|---|---|---|
| Cholesterol | 65.98mg | 79% | |
| Sodium | 116.96mg | 18% | |
| Potassium | 156.13mg | 12% | |
| Total Carbs | 1.28g | 2% | |
| Sugars | 0.48g | 7% | |
| Dietary Fiber | 0.3g | 4% | |
| Protein | 15.77g | 113% | |
| Vitamin C | 2mg | 12% | |
| Iron | 1.8mg | 36% | |
| Calcium | 11.1mg | 4% | |
* 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.
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