Nutritional Information
Calories: 173
Fat: 6.6g
Protein: 24.3g
Carbohydrates: 2.2g
Fiber: 0.2g
Cholesterol: 76mg.
Sodium: 240mg.
Calcium: 16mg


Servings
YIELD: 8 servings (serving size: 6 ounces lamb and 2 tablespoons sauce)

Time To Cook
PREPARATION TIME: 15 minutes
COOKING TIME: 90 minutes
Studded Leg Of Lamb
With Rosemary And Garlic

Ingredients
    Sauce:
  • 1 (14 1/2-ounce) can College Inn low-salt beef broth
  • 1 (4-inch) rosemary sprig
  • 1/4 cup port or other sweet red wine
  • 1 tablespoon cornstarch

    Roast:
  • 1 6 to 8 pound semi-boneless leg of lamb
  • 1/4 cup minced fresh rosemary
  • 1/4 cup minced fresh garlic, about 14 cloves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon coarsely ground black pepper


Directions
  
  1. Preheat oven to 400 degrees.
  2. To prepare roast, trim any excess fat from lamb, and cut 16 (3/4-inch-deep) slits into lamb.
  3. 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.
  4. 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 120 degrees for medium rare, 140 degrees for medium or to desired degree of doneness. Let stand 15 minutes before slicing. (Temperature of lamb will increase 5° upon standing.)
  5. 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.
  6. 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.
  7. 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.

  © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.