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Red Currant-Glazed Leg of Lamb

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Servings: Serves 8

Cook Time: 100 minutes

Prep Time: 20 minutes

Ingredients

1 each(6 lb.) bone-in leg of lamb, raw (lamb)
2 tablespoons olive oil (lamb)
1/2 teaspoon kosher salt, or to taste (lamb)
1/2 teaspoon freshly ground black pepper (lamb)
1 cup red currant jelly (glaze)
2 tablespoons finely chopped Fresh rosemary leaves or 2 tsp. dried (glaze)
2 tablespoons Water (glaze)
2 teaspoons Fresh lemon juice (glaze)
1 1/4 teaspoons dry mustard (glaze)
1/2 teaspoon dried thyme (glaze)

Directions

1. Prepare the lamb. Preheat oven to 425 degrees. Spray a roasting pan with vegetable cooking spray. Trim any excess fat from the lamb and set leg into the pan fat side up, bone side down. In a small bowl, mix oil, salt, and pepper. Rub this mixture all over lamb.
2. Roast lamb for 25 minutes at 425 degrees, then lower temperature to 350 degrees. Continue roasting for 60 to 75 minutes.
3. When the lamb has roasted for about 40 minutes at 350 degrees, prepare the glaze. Combine all glaze ingredients in a small saucepan over medium heat and bring to a boil. Whisk until smooth and all the jelly has melted, about 4 minutes. Remove lamb from the oven and generously brush the leg with the glaze, then return to the oven.
4. After 15 minutes, use a meat or instantread thermometer to check the lamb.Insert it at the thickest point of the meat, not touching the bone. Take the lamb out of the oven when the internal temperature reaches 145 degrees (for medium doneness). Depending on the size of the leg, it may take some additional time. Check the temperature every 10 minutes to avoid overcooking.
5. When the lamb is ready, remove it from the oven and brush it again with the glaze. Tent with foil and let it rest 15 to 20 minutes before slicing.
6. To serve, slice lamb and place on a platter, or carve tableside. Reheat the remaining glaze just before serving and transfer to a small bowl to serve on the side.
Source: Hannaford fresh Magazine, March - April 2012

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 820 kcal (41%)
Calories from Fat 441 kcal (0%)
Total Fat 49 g (75%)
Saturated Fat 22 g (110%)
Cholesterol 225 mg (75%)
Sodium 380 mg (15%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 0 g (0%)
Protein 63 g (105%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

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