LEMON-HERB LEG OF LAMB

Lemon-Herb Leg of Lamb image

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." -Patricia Crandall, Inchelium, Washington

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon ground mustard
1 boneless leg of lamb (4 pounds), rolled and tied

Steps:

In a small bowl, combine the first seven ingredients. Rub over leg of lamb. Cover and refrigerate overnight. , Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Let stand 15 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 225mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges