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Patricia Crandall shares her lamb recipe that would be perfect for Easter or any other festive gathering. Writes Patricia, “I created this recipe from a combination of several others. It's the only lamb recipe my daughter would eat when she was young.”
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 4 ounces cooked lamb equals 198 calories, 8 g fat (3 g saturated fat), 92 mg cholesterol, 225 mg sodium, trace carbohydrate, trace fiber, 28 g protein. Diabetic Exchange: 4 lean meat.
Originally published as Lemon-Herb Leg of Lamb in Light & Tasty April/May 2007, p24
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Oct. 28, 2010 by crankysad
This was my first attempt at making lamb. I had an internal thermometer which beeps when it is at the right temperature so cooking it was no problem, but what was the best was the compliments on how tasty it was. So simple to throw together too. I stuck everything in a large zipper bag and massaged it then chucked it in the refrigerator till it was time to cook. I added 4 tbls of olive oil to make it coat better. The seasoning was light and let the taste of the lamb shine through, not mask it like some marinaides. My little boy even asked for seconds. That makes it a winner in my book when the kids will eat it without a fight.
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