Roast Leg Of Lamb With Garlic-Guava Glaze
Nutrition
Calories: 985 kcalCarbohydrates: 27 gProtein: 62 gFat: 74 gSaturated Fat: 35 gCholesterol: 242 mgSodium: 224 mgFiber: 3 gSugar: 19 gVitamin A: 0.1 IUCalcium: 43 mgIron: 10 mg
Ingredients
- 6 lb leg of lamb raw
- 1 pinch coarse kosher salt and freshly ground black pepper
- 3 whole garlic cloves slivered
- ¼ oz Fresh rosemary sprigs
- 10 oz guava jelly melted over low heat
Instructions
- Preheat the oven to 350°F.
- Rub the lamb with salt and pepper. With the point of a knife, cut slits in the skin; stuff with garlic slivers and rosemary.
- Place on a rack in a roasting pan and toast about 1-1/2 hours, basting occasionally with the jelly. The internal temperature of the lamb should be 125°F. (rare) to 140°F. (medium) on a meat thermometer. Let lamb rest about 15 minutes before carving.