Traditional American Leg of Lamb
Yield: Serves 12 (Serving size 4 ounces)
- 1 4-pound leg of lamb
- 3 Tbsp. lemon juice
- 1 Tbsp. curry powder
- 2 cloves garlic, minced
- 1/2 tsp. ground black pepper
- 1 c. onion, sliced
- 1/2 c. dry vermouth
Place lamb on rack in roasting pan. Sprinkle with all but 2 teaspoons lemon juice.
Make paste with 2 teaspoons lemon juice and rest of spices. Rub into lamb.
Arrange onion slices around lamb.
Roast in 400°F oven for 30 minutes. Drain off fat and add vermouth.
Reduce heat to 325°F and cook for 1 3/4 to 2 hours. Baste frequently. When internal temperature is 145°F, remove from oven and let rest 3 minutes before serving.
Contributed by: Agnes, Fresenius Medical Care Orland Park, Illinois
Originally published in Renal Culinary Gourmet Cookbook
|Nutrition Per Serving|
|Total Fat||14 g|
|Saturated Fat||6 g|