Garlic-Herb Leg Of Lamb With Roasted Vegetables

Grrrrrgh!
Course : Lamb
From: HungryMonster.com
Serves: 21 (3-ounce)
 

Ingredients:

6 pounds leg of lamb
1/4 cup garlic-herb paste
1 package roasted vegetables
6 pound leg of lamb
1/4 cup garlic-herb paste
1 package roasted vegetables
 

Preparation:

1. Preheat oven to 325 oF. 2. Trim fat from leg of lamb. Cut 10 (1-inch-deep) slits into lamb, and spoon 1/4 teaspoon Garlic-Herb Paste into each slit. Rub remaining GarlicHerb Paste over entire surface of lamb. Place lamb on a broiler pan, and insert meat thermometer into thickest part of lamb, making sure thermometer does not touch bone (Prepare vegetables for roasting, and arrange around lamb at this point, if desired.) 3. Bake lamb at 325 oF for 2 hours or until thermometer registers 145 oF (medium-rare) to 160 oF (medium). Let lamb stand 15 minutes before slicing. Serve with Roasted Vegetables. Note: Leftover lamb should be removed from bone: wrap lamb tightly, and store in an airtight container in the refrigerator for up to 4 days.

 

Nutritional Information:

CAL 102 (36% from fat); PRO 14.6 g; FAT 4.1 g (sat 1.5 g); CARB 1 g; FIB 0.2 g; CHOL 45 mg; IRON 1.4 mg; SOD 106 mg; CALC 21 mg.