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    You are in: Home / Christmas / Roasted Leg of Lamb Recipe
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    Roasted Leg of Lamb

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    Derf's Note:

    Succulant Lamb!!! from "Go Ahead, Make My Curry", by Sami Lalji

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Veal stock can be purchased at specialty stores or can be made by boiling 1 pound of veal bones in 16 cups of water in a large stockpot for two hours.
    2. 2
      Strain and discard the bones.
    3. 3
      Use as needed, the stock can be frozen for later use.
    4. 4
      Preheat the oven to 350 degrees.
    5. 5
      Trim fat from lamb leg.
    6. 6
      Combine oil and mustard and coat lamb with the mixture.
    7. 7
      Sprinkle with 2 tablespoon cumin, 1/2 cup of the mint and salt and pepper.
    8. 8
      Place lamb leg on top of diced veggies in a large roasting pan.
    9. 9
      Bake for 1 1/2 hours, or until slightly pink in the middle.
    10. 10
      remove lamb from the oven and let sit for 10 minutes before carving.
    11. 11
      Remove veggies from pan and set aside.
    12. 12
      Deglaze the roasting pan with stock.
    13. 13
      Stir in balsamic vinegar, remaining mint, the 1 teaspoon cumin, sugar and red wine.
    14. 14
      Simmer for a few minutes.
    15. 15
      Carve the lamb thinly and serve on top of roasted veggies with a light ladle of sauce.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Leg of Lamb

    Serving Size: 1 (81 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 117.5
     
    Calories from Fat 47
    40%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 69.4 mg
    2%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 6.1 g
    24%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    leg of lamb

    veal stock

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