SKINNY BONE RECIPES

Name: Roasted Boneless Leg of Lamb
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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)

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

Ingredients

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

LEFTOVER HAM BONE SOUP WITH POTATOES AND CABBAGE - SKINNYTASTE

Leftover Ham Bone Soup with Potatoes and Cabbage - Skinnytaste image

If you're making a big bone-in ham for the holidays this year, don’t throw away the leftover ham bone once all the meat’s been cut off. It’s a key ingredient in this soup that adds instant flavor with minimal effort!

Provided by Gina

Categories Dinner Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 10

Ingredients

cooking spray
1/2 cup chopped onion
2 cloves garlic (minced)
1/2 cup chopped celery
2 medium carrots (peeled and sliced)
4 cups 1 carton less sodium chicken broth
10 ounces 2 medium yukon gold potatoes, peeled and diced small
1 leftover ham bone
5 ounces chopped leftover ham
1 small head cabbage (cored and chopped (13 oz))

Steps:

Instant Pot:
Assuming your electric pressure cooker has a saute option, press the saute button and spray with oil, add the onions, celery, and garlic and saute, 4 to 5 minutes.
Add the chicken broth, carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook high pressure 20 minutes.
Let the steam release naturally. Add the cabbage and cook 5 minutes high pressure. Natural or quick release.
To cook on the stove top:
Follow the same directions as above in a large pot or Dutch oven, cook covered low 1 hour adding the cabbage during the last 10 to 15 minutes. Cook until the cabbage and vegetables are tender.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 124 kcal, CarbohydrateContent 15 g, ProteinContent 10.5 g, FatContent 2.5 g, SaturatedFatContent 1 g, CholesterolContent 22 mg, SodiumContent 437 mg, FiberContent 3.5 g, SugarContent 4.5 g

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