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passover recipes

Roasted Leg of Lamb

Annette Reeder - The Biblical Nutritionist
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Resting Time 25 minutes
Total Time 2 hours 40 minutes
Servings 8
Calories 329

Ingredients
  

  • 7 pound Leg of Lamb bone-in or boneless, fat trimmed to 1/4 inch thick
  • 4 Garlic Cloves
  • 1 tablespoon Real Salt
  • 2 tablespoons Chopped Fresh Rosemary
  • 1/2 teaspoon Black Pepper
  • 1/4 cup Dry Red Wine or beef broth

Instructions
 

  • Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat the oven to 350°F.
  • Roast lamb in the middle of the oven until an instant-read thermometer inserted 2 inches into the thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let it stand for 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add broth to the pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Nutrition

Calories: 329kcalCarbohydrates: 1gProtein: 52gFat: 11gSaturated Fat: 4gCholesterol: 160mgSodium: 1027mgPotassium: 734mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 20mgIron: 5mg
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