U Of Penn Roast Leg Of Lamb
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 7 | lb | Leg of lamb |
| 2 | Cloves garlic | |
| 2 | t | Lemon juice |
| Salt | ||
| Pepper | ||
| Paprika | ||
| 325 | e off lamb with clean damp paper towel. With sharp, e off lamb with clean damp paper towel. With sharp paring |
INSTRUCTIONS
Remove lamb from refrigerator 1 hour before cooking. Preheat oven to knife: Peel garlic. Cut in slivers. Make deep blade-wide cuts in lamb, inserting a garlic sliver in each one while knife is still in meat, then pull out knife, holding down garlic with finger. Watch that finger! Carefully dribble lemon juice over lamb on both sides. Dust lightly with salt, pepper, paprika. Place lamb on rack in roasting pan. Roast on center rack 25 minutes per pound. Posted to EAT-L Digest 26 Aug 96 Date: Sat, 17 Aug 1996 14:26:48 -0400 From: Cheryl Constantine <Nickaduck@AOL.COM> NOTES : This is awesome. My husband requests it every year for his birthday dinner!
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 1066
Calories From Fat: 644
Total Fat: 71.4g
Cholesterol: 354.6mg
Sodium: 350.4mg
Potassium: 1390.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 98.4g