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 small bowl.
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 evenly coated.
Marinate in refrigerator
for 2 hours or overnight.
Heat oven to 325°F. Place meat on rack in shallow
roasting pan. Pour remaining marinade ov
er top. Cook
in center of oven 25 to 30 minutes per pound.
Check doneness with meat thermometer inserted
in thickest portion, not touching bone or fa
when thermometer reads 135°F to 140°F.
Let roast stand 15 minutes before carving. Reserve
pan juices. Split roast in half next to
bone and carve each half into thin slices, cutting
across grain. Serve with
pan juices if desired.
Serving size: 1, Calories: 190, Fat Calories: 80, Total Fat: 9g, Saturated Fat: 3g, Choles
terol: 80mg, Sodium: 220mg, Carbohydrates: 1g, Dietary Fiber: 0g, Sugar: 0g, Protein: 24g
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