Oven Roasted Lamb Leg Recipe
Lambs are one of my favorite proteins because it is clean and versatile in so many recipes. My husband also loves eating lamb recipe, so I decided to make this recipe with lamb instead of beef, and it came out delicious.
According to bodyandsould.com, Chilli contains up to seven times the vitamin C level of an orange and has a range of health benefits, including fighting sinus congestion, aiding digestion and helping to relieve migraines and muscle, joint and nerve pain. It’s also a good source of vitamins A and E, beta-carotene, folic acid, and potassium.
Seeds of its plant are a rich source of minerals such as calcium, magnesium, phosphorous and potassium. Along with this, it is a good source of dietary folate and vitamin A. Mustard greens or leaves of mustard plants are an excellent source of essential minerals including potassium, calcium and phosphorous. (Organicfacts.net).
While garlic ranks as an excellent source of manganese and vitamin B6, a very good source of vitamin C and copper, and a good source of selenium, phosphorus, vitamin B1, and calcium in the WHFoods rating system, it is the sulfur compounds in garlic that serve as its spotlight nutrients in terms of overall health. (Whfoods.com).
I hope you enjoy this recipe just as much as we did.
PrintOven Roasted Lamb Leg Recipe
An easy and tasty Oven Roasted Lamb Leg recipe with a lot of passive time.
- Prep Time: 20 min
- Cook Time: 3 1/2 hours
- Total Time: 4 hours
- Yield: 10 1x
- Category: Dinner
- Method: Baking, Roasting
- Cuisine: American
Ingredients
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 1 TSP Vegeta
- 4 pounds lamb leg, trimmed
- 3 garlic heads, optional
- 1 large onion, quartered
- 1 1/2 cups beef stock
Instructions
- Trim the fat from the lamb leg first.
- Then preheat the oven to 350 degrees F.
- Make a dry rub by mixing chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Rub the raw lamb leg on both sides with the rub.
- Put it in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Insert instant thermometer in the thickest part of the meat, that’s not touching the bone and it should read 145°F
- Pour the lamb with the juice from the pan.
Notes
Prep/Cook/bake time may change when changing portions of ingredients
Copyright © 2017
Keywords: Oven Roasted Lamb Leg Recipe
Prep time: 20 min Cook time: 3 ½ hours Servings: 10
Skill level: Easy Category: Main Method: Roasting, baking
Ingredients
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 1 TSP Vegeta
- 4 pounds lamb leg, trimmed
- 3 garlic heads, optional
- 1 large onion, quartered
- 1 1/2 cups beef stock
How to make Oven Roasted Lamb Leg:
Trim the fat from the lamb leg first.
Then preheat the oven to 350 degrees F.
Make a dry rub by mixing chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Rub the raw lamb leg on both sides with the rub.
Put it in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Insert instant thermometer in the thickest part of the meat, that’s not touching the bone and it should read 145°F
Pour the lamb with the juice from the pan.
Copyright © 2017 LessSimpleCarbs.com
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