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Ingredients
- 6 lb Frzn leg of New Zealand
- Â Â Spring lamb
- 2 x Slivered garlic cloves
- 1Â 3/4 tsp Salt
- Â Â Pepper
- 1 tsp Dry leaf oregano
- 1 c. Chicken broth
- 2 Tbsp. Tomato paste
- 4 c. Water
- 16 sm Whole onions
- 4 lrg Carrots (cut in 1" pcs)
Directions
- Thaw lamb in refrigerator overnight. Remove fell from lamb. With tip of knife cut small slits in meat; insert garlic. Place lamb, fat side up, in shallow roasting pan; don't cover or possibly add in water. Insert meat thermometer into thickest part of meat, making sure tip does not rest in fat or possibly against bone. Sprinkle with 3/4 teaspoon salt, pepper & 1/2 teaspoon oregano; roast in 325 oven for 45 min. Combine wine, tomato paste & remaining oregano in small bowl; remove meat from oven & pour wine mix over. Continue roasting for 40 min longer, basting after 20 min. Bring water & remaining salt to a boil in large saucepan. Cut small "X's" in stem end of each onion to prevent bursting; add in onions & carrots to salted water & cook, uncovered, 10 min. Drain. Arrange vegetables around lamb; baste lamb & vegetables with pan drippings & continue roasting 1 hour, basting every 20 min till meat thermometer registers 140 for rare, 160 for med & 170-180 for well done. Remove lamb to serving platter; allow to "rest" 10 min before carving. Serve with vegetables.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2498g | |
| Calories 563 | |
| Calories from Fat 18 | 3% |
| Total Fat 2.14g | 3% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4958mg | 207% |
| Potassium 2852mg | 81% |
| Total Carbs 128.21g | 34% |
| Dietary Fiber 27.1g | 90% |
| Sugars 58.97g | 39% |
| Protein 17.69g | 28% |
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