Roasts

Herb Crusted Leg of Lamb	 		Prep Time:  15 min.
											Cooking Time:  2 1/2 - 3 hrs.
Serves 12
1 American leg of lamb (bone-in, 6-9 lbs.)
1 clove garlic, crushed 1 tsp. ground pepper
1/2 tsp. ground ginger I whole bay leaf, crushed
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1 Tbsp. soy sauce
1 Tbsp. olive oil

Place lamb on rack in roasting pan.  With sharp knife, make frequent
slits in the surface of lamb.
Move knife from side to side to enlarge pockets.
In small bowl, mix together garlic, pepper, ginger, bay leaf, thyme,
sage, marjoram, soy sauce and oil; mix well. Rub herb mixture into 
each slit. Rub any remaining mixture over roast.
Roast at 325o F for 20 to 25 minutes per pound, or until meat thermometer
 registers 140o F for medium-rare or 150o F for medium.
Remove roast from oven, cover and let stand 15-20 minutes.
Internal temperature will rise approximately 10o F.
Pan drippings can be used in gravy or skimmed and served au jus.

Nutrition Per Serving:
Calories 215     Total fat 9 g      Cholesterol 94 mg      Sodium 158 mg

Simply Glazed Leg of Lamb	*	Prep time:  10 min.	
										Cooking time: 1 /34 hours to 2 3/4 hours 
One 5- to 7-pound leg of American lamb, bone-in
2 cloves garlic, cut into slivers
1/3 cup red current jelly
1/2 tsp. grated lemon peel
1 Tbsp. lemon juice
1/2 tsp. grated ginger root or
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. pepper

Trim fat from lamb.  Cut small slits in surface of lamb; insert 
garlic slivers.  Place lamb, fat side up, on a rack in a shallow roasting pan.
Insert a meat thermometer.  Roast in preheated oven at 325o F for 15 to 20
minutes per pound or until meat thermometer registers 145o F to 150) F for medium-rare.
Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, ginger root,
salt, mustard, and pepper.  Heat through; keep warm.  Brush roast with jelly mixture
several times during the last 30 minutes before carving. Makes 12 to 16 servings.

Nutrition facts per serving:     204 calories.     7 g total fat.     84 mg cholesterol
156 mg sodium

Mustard-Glazed Rack of Lamb	*		Prep Time:  10 minutes
												Cooking time:  1 hour
2 racks of American lamb (7 to 8 ribs each)
1/2 cup Dijon-style mustard
2 Tbsp. sodium-reduced soy sauce
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary leaves
1/4 tsp. ground ginger

Trim fat from lamb.  In a small bowl stir together mustard, soy sauce,
olive oil,garlic, rosemary, and ginger.  Place lamb, fat side up, on
a rack in a shallow roasting pan.  Insert a meat thermometer.  Brush
on mustard mixture.  Roast in preheated oven at 375o for 30 to 35 minutes
per pound or until meat thermometer registers 145o to 150o for medium-rare.
Let stand for 5 to 10 minutes before carving.  Makes 8 servings.

Nutrition facts per serving:     240 calories     16 g total fat 
75 mg cholesterol     662 mg sodium

Lamb with Lemon Sauce	  *		Preparation time:  15 minutes
											Cooking time:  2 - 3 3/4 hours
One 4- to 7-pound leg of American lamb, boned, rolled, and tied
2 Tbsp. chopped fresh rosemary or 2 tsp. dried rosemary leaves
1/2 tsp. lemon pepper seasoning
1 Tbsp. cornstarch
1 tsp. sugar
3/4 cup water
1 clove garlic, minced
1 Tbsp. grated lemon peel
3/4 cup lemon juice

Trim fat from lamb.  Place lamb on a rack in a shallow roasting pan.
Rub lamb with rosemary and lemon pepper.  Insert a meat thermometer.
Roast in preheated oven at 325o F for 20 to 25 minutes per pound or
until meat thermometer registers 145o to 150o for medium-rare.  Meanwhile,
in a small saucepan combine cornstarch and sugar.  Stir in water and garlic.
Cook and stir over low heat until thickened and bubbly.  Remove from heat;
stir in lemon peel and lemon juice.  Brush roast with lemon glaze several
times during the last 30 minutes before carving.  Makes 12 to 16 servings.
Nutrition facts per serving:     243 calories     10 g total fat 
109 mg cholesterol     103 mg sodium