BREVILLE CONTROL FREAK RECIPES

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ROASTED BONELESS ROSEMARY LEG OF LAMB - SKINNYTASTE



Roasted Boneless Rosemary Leg of Lamb - Skinnytaste image

This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

Provided by Gina

Categories     Dinner

Total Time 90 minutes

Prep Time 20 minutes

Cook Time 70 minutes

Number Of Ingredients 8

5 cloves garlic (crushed)
2 tbsp lemon juice (freshly squeezed)
3 tbsp fresh rosemary (chopped)
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp kosher salt (more or less to taste)
fresh ground black pepper
3 1/2 - 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)

Steps:

  • Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
  • Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
  • Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
  • Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
  • Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
  • Slice lamb into 1/4-inch thick slices and place on a serving platter.

Nutrition Facts : ServingSize 4 oz, Calories 213 kcal, CarbohydrateContent 1.5 g, ProteinContent 29 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 90 mg, SodiumContent 176.5 mg, FiberContent 0.2 g

ROASTED BONELESS ROSEMARY LEG OF LAMB - SKINNYTASTE



Roasted Boneless Rosemary Leg of Lamb - Skinnytaste image

This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

Provided by Gina

Categories     Dinner

Total Time 90 minutes

Prep Time 20 minutes

Cook Time 70 minutes

Number Of Ingredients 8

5 cloves garlic (crushed)
2 tbsp lemon juice (freshly squeezed)
3 tbsp fresh rosemary (chopped)
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp kosher salt (more or less to taste)
fresh ground black pepper
3 1/2 - 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)

Steps:

  • Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
  • Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
  • Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
  • Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
  • Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
  • Slice lamb into 1/4-inch thick slices and place on a serving platter.

Nutrition Facts : ServingSize 4 oz, Calories 213 kcal, CarbohydrateContent 1.5 g, ProteinContent 29 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 90 mg, SodiumContent 176.5 mg, FiberContent 0.2 g

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ROASTED BONELESS ROSEMARY LEG OF LAMB - SKINNYTASTE
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