Recipe Details
Ingredients
-
1(5½ pound)boneless leg of lamb, tied in netting
-
20clovesgarlic, peeled, or more to taste
-
garlic powder, or to taste
-
10fresh rosemary sprigs
Cooking Directions
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit. Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.
-
Roast lamb in the preheated oven until pink and juicy in the center for medium, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories346 | |
| % Daily Value * | |
| Total Fat 20g |
25% |
| Saturated Fat 8g |
41% |
| Cholesterol 126mg |
42% |
| Sodium 93mg |
4% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 0g |
|
| Protein 36g |
73% |
| Vitamin C 3mg |
3% |
| Calcium 31mg |
2% |
| Iron 3mg |
17% |
| Potassium 483mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
