50 - 75 minutes
2 ½ lb. H-E-B Natural Leg of Lamb Half, semi-boneless
¼ c. chopped onion
2 Tbsp. red wine vinegar or dry red wine
1 Tbsp. olive oil
1 tsp. coarse-grain Dijon mustard
3 cloves fresh garlic, crushed
1 tsp. each: dried oregano and basil leaves, crushed
½ tsp. each: salt and black pepper
Trim fat from surface of roast. Whisk together
marinade ingredients in
Place roast in gallon-sized, sealable plastic bag.
Pour marinade over
roast; press air out of bag and
seal. Turn and massage until roast is
Marinate in refrigerator for 2 hours or overnight.
Heat oven to 325°F. Place meat on rack in shallow
roasting pan. Pour r
emaining marinade over top. Cook
in center of oven 25 to 30 minutes pe
Check doneness with meat thermometer inserted
in thickest portion, not
touching bone or fat. Remove
when thermometer reads 135°F to 140°F.
Let roast stand 15 minutes before carving. Reserve
pan juices. Split r
oast in half next to bone. Remove
bone and carve each half into thin s
across grain. Serve with pan juices if desired.
Serving size: 1, Calories: 190, Fat Calories: 80, Total Fat: 9g, Satur
ated Fat: 3g, Cholesterol: 80mg, Sodium: 220mg, Carbohydrates: 1g, Di
etary Fiber: 0g, Sugar: 0g, Protein: 24g
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