Directions:
- In a small bowl, combine the first seven ingredients; rub over leg of lamb. Cover and refrigerate overnight.
- Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours.
- Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 829.23 Kcal (3472 kJ) | ||
| Calories from fat | 504.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.06g | 86% | |
|---|---|---|---|
| Cholesterol | 265.3mg | 88% | |
| Sodium | 519.51mg | 22% | |
| Potassium | 1339.3mg | 28% | |
| Total Carbs | 1.24g | 0% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 77.92g | 156% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 8.4mg | 46% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 187.71 Kcal (786 kJ) | ||
| Calories from fat | 114.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.69g | 86% | |
|---|---|---|---|
| Cholesterol | 60.05mg | 88% | |
| Sodium | 117.6mg | 22% | |
| Potassium | 303.17mg | 28% | |
| Total Carbs | 0.28g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 17.64g | 156% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 1.9mg | 46% | |
| Calcium | 11.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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