ezRecipe-Zee: Cooking Recipe: How to make Exotic Leg Of Lamb

Exotic Leg Of Lamb

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Date Added:	April 15, 2008
Calories:	69
Serves:	8
Prep. Time:	0:00
Category:	Lamb, Main Dish, Copy Cat / Restaurant

Ingredients:

                    === RUB ===
2     tablespoons   finely-minced garlic
2     tablespoons   finely-minced peeled fresh ginger
2                   crushed small dry red chilies
                    = (or 1/2 tspn crushed red-pepper flakes)
1     tablespoon    ground cumin
1/4   cup           extra-virgin olive oil
                    Finely-grated zest of 2 lemons
                    Salt
                    Freshly-ground black pepper
                    === LAMB ===
1                   bone-in leg of lamb - (6 to 7 lbs)
1/2   cup           fresh lemon juice
1/2   cup           chicken broth

Directions: one line for each direction. When saved the lines will be numbered.

Combine the rub ingredients in a small bowl, then rub them into the lamb. Cover loosely and let rest for 4 hours at room temperature or overnight in the refrigerator.
Preheat the oven to 400 degrees.
Place the lamb in a shallow roasting pan. Pour the lemon juice and broth into the pan.
Place the lamb in the oven and immediately reduce the temperature to 350 degrees. Roast the meat, basting occasionally, for 1 hour and 40 minutes for medium-rare meat, or until a thermometer inserted into the thickest part of the leg registers 140 degrees. (If you prefer the lamb less rare, roast it 10 minutes longer.) Let the lamb rest for 10 minutes before carving. The internal temperature will rise as it rests.
This recipe yields 8 servings.
Per serving: 390 calories, 3g carbohydrate, 42g protein, 21g fat, 135mg cholesterol.
Comments: Lemon, cumin and chilies bring new flavors to roast lamb. Talk about a fresh approach!

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 69

Calories from Fat 87.8%

Total Fat

Cholesterol

0mg

Sodium

49mg

Carbohydrate

Dietary Fiber

trace

Protein

trace

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 04-24-2005