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Nutritional Information
Calories: 173
Fat: 6.6g
Protein: 24.3g
Carbohydrates: 2.2g
Fiber: 0.2g
Cholesterol: 76mg.
Sodium: 240mg.
Calcium: 16mg
Servings
YIELD: 16 servings (serving size: 3 ounces lamb and 2 tablespoons sauce)
Time To Cook
PREPARATION TIME: 15 minutes
COOKING TIME: 90 minutes
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Studded Leg Of Lamb With Rosemary And Garlic
Ingredients
Sauce:
- 1 (14 1/2-ounce) can College Inn low-salt beef broth (aisle # 6)
- 1 (4-inch) rosemary sprig (produce department)
- 1/4 cup port or other sweet red wine
- 1 tablespoon cornstarch (aisle # 8)
Roast:
- 1 (7-pound) semi-boneless leg of lamb
(service meat department)
- 1/4 cup minced fresh rosemary
(produce department)
- 1/4 cup minced fresh garlic, about 14 cloves (produce department)
- 1 1/2 teaspoons kosher salt (aisle # 8)
- 1/2 teaspoon coarsely ground black pepper
(aisle # 8)
Directions
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- Preheat oven to 400°.
- To prepare roast, trim fat from lamb, and cut 16 (3/4-inch-deep) slits into lamb.
- Combine 1/4 cup rosemary and garlic. Spoon about 1/2 teaspoon rosemary mixture into each slit; rub lamb with any remaining rosemary mixture. Sprinkle with salt and pepper.
- Place roast on the rack of a broiler pan or roasting pan. Insert meat thermometer into the thickest part of lamb, making sure not to touch bone. Bake at 400° for about 1 1/2 hours or until thermometer registers 140° (medium-rare) to 155° (medium). Let stand 15 minutes before slicing. (Temperature of lamb will increase 5° upon standing.)
- Remove lamb from pan, reserving 2 tablespoons drippings for sauce; scrape up browned bits with a rubber spatula. Place roast on a platter; keep warm.
- To prepare sauce, pour reserved drippings into a small zip-top plastic bag. Seal bag; snip off 1 corner of bag. Drain liquid into a medium saucepan, stopping before the fat layer reaches the opening; discard fat.
- Add broth and rosemary sprig to drippings in pan; bring to a boil. Reduce heat, and simmer 1 minute. Combine port and cornstarch in a small bowl; add to broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Discard rosemary sprig. Serve sauce with lamb.
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