Leg of Lamb with Lemon Glaze
A delicious Sunday meal or main course for a dinner party.
INGREDIENTS
Leg of Lamb
1 boneless American Leg of Lamb (4 to 6 lbs.)Lemon Pepper, to taste
2 tbsp. fresh Rosemary or
2 tsp. dried Rosemary (crushed)
Lemon Glaze
1 tbsp. Cornstarch1 packet Artificial Sweetener
3/4 cup Water
1 clove Garlic (crushed)
3/4 cup Lemon Juice
1 tbsp. grated Lemon Peel
DIRECTIONS
Begin cooking Lamb:
Finish Cooking & Basting Lamb:
- Preheat the oven to 325°.
- Place the Leg of Lamb on a rack in a shallow pan.
- Sprinkle with Lemon Pepper and Rosemary.
- Bake for 25 min. per pound (about 2 hours.)
- While Lamb is baking, prepare the glaze.
Finish Cooking & Basting Lamb:
- At the end of the initial 2-hour roasting time, remove the lamb from the oven and drain.
- Brush with the Lemon Glaze and return to the oven.
- Continue baking and basting for 30 min. (or until a meat thermometer registers 145-150 degrees.)
- When done, remove from oven and let stand, covered for 15-20 minutes.
Prepare Lemon Glaze
- In a small sauce pan, blend Cornstarch and Artificial Sweetener
- Gradually stir in the Water and mix until smooth.
- Add the crushed Garlic and cook over LOW heat until thickened and clear.
- Stir in Lemon Juice and Lemon Peel and simmer about 1 minute, stirring often.
- Remove from heat and set aside.
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Credits
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