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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Rosemary and Garlic Leg of Lamb

Source: dLife

A moist and flavorful leg of lamb with a rosemary sauce.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	308.9

Total Carbs	1.8 g

Dietary Fiber	0.1 g

Sugars	0.3 g

Total Fat	10.6 g

Saturated Fat	3.6 g

Unsaturated Fat	0.9 g

Potassium	675.3 mg

Protein	46.5 g

Sodium	333.6 mg

Dietary Exchanges 10.6 Fat, 0.1 Vegetables, 5.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

7.0
7 lb Lamb, leg, whole, lean, raw, choice, 1/4" trim 0.25
0 1/4 cup fresh rosemary 0.25
0 1/4 cup minced garlic 1.5
1 1/2 tsp kosher salt 0.5
0 1/2 tsp black pepper 14.5
14 1/2 floz fat free unsalted beef broth 1.0
1 pinch fresh rosemary 0.25
0 1/4 cup port wine 1.0
1 tbsp cornstarch

Directions

Preheat oven to 400 degrees F.
Cut off excess fat from lamb and slice 16 pockets into surface. Mix rosemary and garlic and stuffed mixture into each pocket. Massage the extra mixture onto the surface of lamb and season wit salt and pepper. Move lamb to a broiler rack or roasting pan.
Bake 1 1/2 hours or until a meat thermometer reads at least 140 degrees F. Let rest 15 minutes before slicing. Take lamb out of pan, saving 2 tablespoons of juice for the sauce.
Spoon saved drippings into a small resealable plastic bag. Seal bag; cut off 1 corner of bag. Drain liquid into a medium saucepan, stopping before the fat reaches the opening; throw away fat. Mix broth and rosemary sprig into drippings in pan and let boil. Lower heat, and simmer 1 minute. Whisk together port and cornstarch in a small bowl; pour into broth mixture. Let boil; cook 1 minute, stirring continually. Take out and throw away rosemary sprig. Spoon sauce over lamb.