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Nutrition Facts
Serving Size 377 g
(Approx. 8 Servings)
Amount Per Serving
Calories 900 Calories From Fat 620
% Daily Value*
Total Fat 72 g 111%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 850 mg 35%
Total Carbohydrate 22 g 7%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 41 g
Vitamin A 30% Iron 25%
Vitamin C 25% 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 Leg of Lamb with Potatoes

Prep Time
8 h 30 m
Cook Time
2 h 30 m
Total Time
11 hours
8  People


Recipe makes 8 Servings

2 Tbsp rosemary leaves, minced
3 peeled garlic cloves
1 Tsp kosher salt
1 Tsp H-E-B Black Pepper
2 Tbsp thyme leaves, minced
5 Lb H-E-B Natural Leg of Lamb Whole Semi-Boneless, trimmed of fat
2 Tbsp H-E-B Extra Virgin Olive Oil
1 cup(s) white onion, finely chopped
1 cup(s) celery, finely chopped
1/2 cup(s) carrots, finely chopped
3/4 cup(s) Concha Y Toro Cabernet Merlot
2 Lb red potatoes, size "C"
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For rub ingredients, combine rosemary leaves, garlic, salt, pepper and thyme leaves in a small bowl; press onto top and sides of lamb; set aside 30 minutes.
Heat oven to 325°F.
Heat oil in a large skillet over medium-high heat.
Sear topside of lamb 3 minutes or until browned; turn and sear second side.
Remove lamb to a rack in a large roasting or baking pan, herb-side up.
Add onion, celery and carrot to juices in skillet and sauté 6-8 minutes or until tender.
Stir in red wine; scrape and stir in any browned bits left in bottom of skillet.
Arrange potatoes around roast.
Pour vegetable and wine mixture over lamb and potatoes.
Roast in center of oven 25-35 minutes per pound (uncovered), about 2-2 1/2 hours.
Remove from oven when center of lamb reaches 135-140°F for medium-rare doneness.
Let stand 15 minutes before carving into thin slices. Serve juice over lamb slices.



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