Lamb With Mint and Raspberry |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a succulent and easy leg of lamb dinner. I am not sure if I agree with the nutritional information on this dish. My records show this is approx 460 calories and 20g of fat per serving. Ingredients:
5 -6 lbs boneless leg of lamb |
1/2 cup fresh mint leaves |
6 garlic cloves, crushed |
1/2 cup raspberry vinegar |
1/2 cup red wine |
1/4 cup low sodium soy sauce |
3 tablespoons dijon mustard |
1 teaspoon ground black pepper |
additional mint sprig (to garnish) (optional) |
Directions:
1. Remove excess fat from lamb. Combine mint, garlic, vinegar, wine, and pepper in a bowl to marinade lamb. Place in fridge for 8-12 hours. Reserve marinade.
2. Preheat oven to 350°F.
3. Tie lamb with twine and cover lamb with mustard.
4. Place lamb in roasting pan and add marinade to the pan. Cover loosely with foil.
5. Bake 20 minutes a pound for a medium rare roast. Halfway through cooking time remove foil and discard. Baste lamb with marinade and place uncovered back in oven.
6. Let roast stand 15 minutes before carving.
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