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Ingredients
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1 pound new potatoes
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12 ounces baby carrots
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1 (5 pound) leg of lamb
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30 cloves garlic, peeled
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salt and pepper to taste
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¼ cup coarse-grain brown mustard
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1 cup beer
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Bring a large pot of water to a boil. Add potatoes and carrots; cook in boiling water for about 3 minutes. Drain and set aside.
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Rinse leg of lamb, pat dry, and place in a roasting pan. Season generously with salt and pepper; rub into meat. Use a small knife to make incisions big enough for a garlic clove to fit all over lamb. Stuff garlic cloves into the holes. Spoon mustard over lamb; rub into meat.
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Roast, uncovered, in the preheated oven for about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Add potatoes and carrots to the roasting pan. Baste lamb with beer, reserving the rest for basting at 20-minute intervals.
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Continue to roast lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 hour 30 minutes more.
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Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon pan drippings over meat and vegetables to serve.
Nutrition Facts (per serving)
514 | Calories |
24g | Fat |
25g | Carbs |
46g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 514 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 11g | 57% |
Cholesterol 167mg | 56% |
Sodium 281mg | 12% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 46g | 91% |
Vitamin C 21mg | 23% |
Calcium 83mg | 6% |
Iron 5mg | 28% |
Potassium 817mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.