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Nutrition Facts
Serving Size 149 g
(Approx. 11 Servings)
Amount Per Serving
Calories 390 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 470 mg 20%
Total Carbohydrate 5 g 2%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 30 g
Vitamin A 0% Iron 15%
Vitamin C 6% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Herb Crusted Lamb with Garlic Horseradish Sauce

Prep Time
15 minutes
Cook Time
1 h 30 m
Total Time
1 h 45 m
11  People


Recipe makes 11 Servings

4 Lb H-E-B Natural Semi-Boneless Leg of Lamb
2 Tbsp Dijon mustard
2 Tbsp Adams Reserve Rib, Roast & Steak Rub
3 Tbsp garlic, minced
2 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1 cup(s) Fischer & Wieser Toasted Garlic Horseradish Dip
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Preheat oven to 375ºF. Using a pastry brush, brush mustard all over the leg of lamb and set aside. Combine the rub, garlic, rosemary and thyme in a small bowl. Generously coat leg of lamb with rub mixture, pressing it onto the lamb if necessary to help it stick.
Place leg of lamb on a baking sheet, equipped with a wire rack, and place in the oven. Cook lamb for 90 minutes, or until the internal temperature reaches 130ºF. Check the temperature with an instant read meat thermometer after about 1 hour in oven.
Remove lamb from the oven, tent loosely with aluminum foil, and let rest for 30 minutes. Carve into slices and serve with horseradish dip.



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