Name: Best Leg of Lamb
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1/3 cup minced fresh rosemary; 2 tablespoons Dijon mustard; 2 tablespoons olive oil; 8 garlic cloves, minced; 1 teaspoon reduced-sodium soy sauce; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 bone-in leg of lamb (7 to 9 pounds), trimmed; 1 cup chicken broth

When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared a leg of lamb recipe using these ingredients. She didn't give the amounts, but I've come close to recreating them. —Karen McAshan, Kerrville, Texas

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Best Leg of Lamb

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Yield:12 servings

Prep:15 min

Cook:2 hours 30 min

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Ingredients

1/3 cup minced fresh rosemary
2 tablespoons Dijon mustard
2 tablespoons olive oil
8 garlic cloves, minced
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 bone-in leg of lamb (7 to 9 pounds), trimmed
1 cup chicken broth

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Directions

In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight.

Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours.
Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.

Nutrition Facts

1 slice: 246 calories, 11g fat (4g saturated fat), 120mg cholesterol, 320mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

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