My H-E-B Texas Life Magazine
2 ½lb.H-E-B Natural Leg of Lamb Half, semi-boneless,
2Tbsp.red wine vinegar or dry red wine,
1tsp.coarse-grain Dijon mustard,
3clovesfresh garlic, crushed,
1tsp. each:dried oregano and basil leaves, crushed,
½tsp. each:salt and black pepper,
1Trim fat from surface of roast. Whisk together marinade ingredients in small bowl.
2Place 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.
3Heat oven to 325°F. Place meat on rack in shallow roasting pan. Pour remaining marinade over top. Cook in center of oven 25 to 30 minutes per pound.
4Check doneness with meat thermometer inserted in thickest portion, not touching bone or fat. Remove when thermometer reads 135°F to 140°F.
5Let roast stand 15 minutes before carving. Reserve pan juices. Split roast in half next to bone. Remove 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, Cholesterol: 80mg, Sodium: 220mg, Carbohydrates: 1g, Dietary Fiber: 0g, Sugar: 0g, Protein: 24g