July 02, 2011

Roasted Lamb

Most lamb is grass-fed and grass-finished and has more omega-3 fatty acids (alpha-linoleic acids) than beef or chicken. It's also delicious.

Roasted Lamb
Stonyfield Farm

8 Servings

8 cloves garlic minced
3 cups Stonyfield Farm whole milk plain yogurt
1 cup mint, chopped
zest of 1 lemon
1/4 cup lemon juice
1 tbs. red wine vinegar
salt and pepper to taste
4 lb. boneless leg of lamb
  1. In a bowl combine garlic, yogurt, mint, lemon zest and juice, vinegar, salt and pepper. Divide marinade in half. Place one half in a large freezer bag. Leave the remaining half in bowl, cover and refrigerate.
  2. Place boneless leg of lamb into freezer bag with yogurt mixture. Let sit in fridge for 3 hours, but not longer than 4 hours.
  3. Preheat oven to 450°F.
  4. Remove lamb from mixture and place in a roasting pan. Brush with remaining mixture from freezer bag. Sprinkle with salt and generous amount of pepper. Roast 20 minutes.
  5. Reduce oven temperature to 350°F. Continue roasting until thermometer inserted into thickest part of lamb registers 130°F (about 1 hour), baste occasionally with drippings. Cool 20 minutes.
  6. Serve with reserved sauce. Garnish with mint leaves.

Per SERVING: Calories 580; Calories from Fat 210; Total Fat 24g; Sat Fat 9g; Trans Fat 0g; Cholesterol 260mg; Sodium 210mg; Total Carbohydrates 7g; Fiber 0g; Sugars 5g; Protein 80g

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