Spring is in the air and lamb is in the market. And here in Phoenix, the sure slide into summer means the end of the kitchen roasting season…when the temps cross the 100 degree mark everyday, the last thing we want to do is heat up the kitchen. And so, for the final spring dish we have…
Roast Leg of Lamb
1, 5 to 8 pound whole leg of lamb, or 1, 4-6 pound boned and rolled leg of lamb
2 large cloves garlic, cut in slivers
1 1/2t low sodium soy sauce
1t coarse ground black pepper
1t dried rosemary, thyme or dill
Preheat your oven to 350F. Make small deep slits in the surface of the roast and insert the slivers of garlic. Rub the whole roast with the soy sauce, then sprinkle with the black pepper and herb.
Place the lamb, fat side up, on a rack in a roasting pan. Set in the middle of the oven. Roast for 90 minutes, basting with fat from the bottom of the pan every 30 minutes. Roast 45 more minute. Test with an instant-read meat thermometer every 15 minutes. Your lamb will be medium and juicy at 140F. A leg with bone will take about 1 1/2 hours to cook, boned and rolled, 2 1/4-2 1/2 hours.
When the lamb is done, remove from the oven and place on a board or platter to rest for about 15 minutes so the juices can redistribute. Remove and discard the strings if roast is rolled. Carve in long, thin slices parallel to the bone. Trim the fat before eating.
Traditional side dishes might include potatoes and peas, green beans or a good ratatouille.
Serving size = 3oz.
Calories: 175, Carbs: 0, Protein: 24, Satfat: 3, Fiber: 0
Recipe, courtesy “The Art of Cooking for the Diabetic”
Photo, courtesy jessicagavin.com
Kent McDonald is a Certified Personal Chef, living and working on Phoenix, AZ. (c) All Rights Reserved, 2013