Roasted Young Spring Leg Of Lamb Spanish Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Mike03 | 8 | Servings |
INGREDIENTS
| 1 | Whole Leg of lamb -, 8 to 9 | |
| lbs skinned peeled | ||
| Shank bone removed | ||
| 1 | T | Kosher salt |
| 1 | T | Coarsely-ground black pepper |
| 1 | T | Hot Spanish paprika |
| 3 | Garlic cloves -, to 4 | |
| finely chopped | ||
| 1/4 | c | Chopped parsley |
| 2 | T | Dry thyme leaves |
| 2 | T | Dry oregano leaves |
| 1/2 | c | Spanish olive oil |
| 4 | Red onions, peeled | |
| quartered | ||
| 8 | Carrots, peeled and | |
| Cut into large chunks | ||
| 1 | Recipe White Beans And | |
| Saffron see * Note |
INSTRUCTIONS
Note: See the "White Beans And Saffron" recipe which is included in this collection. Preheat oven to 375 degrees. Clean lamb of any excess fat around the thick and meaty portion of the leg. In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture. Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1 1/4 hours. Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables. Serve with White Beans and Saffron. This recipe yields 8 to 10 servings. Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C17 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 718
Calories From Fat: 284
Total Fat: 31.5g
Cholesterol: 152mg
Sodium: 896.8mg
Potassium: 2074.9mg
Carbohydrates: 49.6g
Fiber: 13.4g
Sugar: 3.5g
Protein: 58.9g