This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice."
-Dave Barry, Writer
I love roast lamb and for me it's the quintessential holiday meal. It's so simple and you can use almost any variation for this recipe. Rosemary, sage, thyme or any combination of herbs works because the savory flavor of the lamb will hold up to almost any other ingredients.
To bind or skewer food, usually poultry or game. With fowl, the wings and legs are tied with string or they are pinned with skewers before cooking so that it will retain its shape while cooking. This can also allow for easier basting during cooking.
Servings = 8 | Serving size =4 ounces lamb with sauce
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
|2 lb||boneless leg of lamb|
|3 Tbsp||fresh oregano|
|fresh ground black pepper (to taste)|
|1 tsp||olive oil|
|1/2 cup||low sodium chicken broth|
|1 Tbsp||unsalted butter|
Preheat the oven to 325°F.
Carefully trim the excess fat and silverskin from the outside of the leg of lamb.
Sprinkle the inside of the leg with the oregano leaves, 1/4 teaspoon of the salt and pepper. Roll the leg up and truss using kitchen twine.
Place the olive oil in a large skillet over medium high heat. When the oil is hot, add the lamb. Sear and then turn to brown each side. Place the skillet in the oven.
Roast the lamb for about 45 minutes. Turn every 15 minutes to brown each side of the lamb.
The best way to check for the lamb being done is using a meat thermometer. When it reads 145°F, remove from the oven and set the roast on a plate to rest. (Alternatively, the roast will take about 75 minutes to cook.)
Place the skillet over medium-high heat and add the chicken broth. Add the remaining 1/4 teaspoon salt and whisk as the sauce reduces by about half. Add the butter and whisk until melted.
Serve the lamb sliced with the sauce.
Serving size = 4 ounces lamb with sauce
Servings = 8
Amount Per Serving
|Calories 181||Calories from Fat 80|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||1%|
|Vitamin A 1%||Vitamin C 0%|
|Calcium 2%||Iron 1%|
|Vitamin K 3 mcg||Potassium 403 mg|
|Magnesium 29 mg|