** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Herbed Roast Leg of Lamb with Roast Onions And Potatoes
1. Mince the garlic clove and mash to a paste with 1/4 tsp salt.
2. Blanch onions
in boiling water 2 minutes, drain, and peel.
3. Cut carrots into 1/2" pieces.
Cook potatoes in boiling salted water for 10 minutes, drain, and halve.
4.
In a small bowl whisk together the mustard, the garlic paste, the chopped
rosemary, the chopped thyme, the soy sauce, the white wine, and salt &
pepper to taste, add 2 Tbsp of the oil in a stream, whisking, and whisk the
mixture until it is combined well.
5. Brush the lamb generously on all sides
with some of the mustard mixture, and let it marinate in a lightly oiled
roasting pan, covered and chilled, for at least 6 hours or overnight.
6.
Let the lamb come to room temperature and brush it with the reserved
mustard mixture.
7. In a bowl toss the onions with 1 Tbsp of the remaining
oil, add the onions and carrots to the pan, and roast them with the lamb in
the middle of a preheated 450 degree F.
8. oven for 15 minutes. In the bowl
toss the potatoes with the remaining 1 Tbsp oil and add them to the pan.
9.
Reduce the heat to 350 degrees F. and roast the lamb and vegetables,
stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a
meat thermometer registers 140 degrees F.
10. for medium-rare meat. Transfer
the lamb to a large platter and let it stand for 20 minutes.
11. Transfer the
onions and the potatoes with a slotted spoon to a serving dish, leaving the
carrots in the pan, and keep them warm, covered.
12.
Make the gravy: Pour off the fat from the pan, add the wine, and deglaze
the pan over moderately high heat, scraping up the brown bits.
13. Boil the
mixture until it is reduced by half and strain it through a sieve into a
saucepan, pressing hard on the carrots.
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Dietary Notes:
This recipe is high in Vitamin A with 35% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Butter, Gluten, MSG, Potato, Poultry, Sulfites, Garlic, Alcohol, Mustard, Beef, Rosemary, Onion, Olive Oil allergies.
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