When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared a leg of lamb recipe using these ingredients. She didn't give the amounts, but I've come close to recreating them. —Karen McAshan, Kerrville, Texas
Best Leg of Lamb
Best Leg of Lamb
Prep Time
15 min
Cook Time
2 hours 30 min
Yield
12 servings
Ingredients
- 1/3 cup minced fresh rosemary
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 8 garlic cloves, minced
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bone-in leg of lamb (7 to 9 pounds), trimmed
- 1 cup chicken broth
Directions
- In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight.
- Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours.
- Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
Nutrition Facts
1 slice: 246 calories, 11g fat (4g saturated fat), 120mg cholesterol, 320mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.
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