- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2010
Ingredients
Method
Trim fat from lamb. Cut slits all over lamb; insert garlic sliver in each. Rub all over with salt, Italian seasoning and pepper. Drizzle with 1 tbsp (15 mL) of the oil. Place on rack in small roasting pan.Roast in 400°F (200°C) oven for 30 minutes. Reduce temperature to 325°F (160°C). Whisk 1 cup (250 mL) of the broth with remaining oil; pour over lamb. Roast, basting with pan juices every 15 minutes and adding more broth if necessary, until medium-rare and meat thermometer registers 145°F (63°C), about 1-1/4 hours, or until desired doneness.Transfer to cutting board; let stand for 15 minutes before carving.
Add wine and remaining broth to pan juices; bring to boil on stove top over medium heat. Whisk cornstarch into 2 tbsp (25 mL) water and stir into pan; simmer until thickened. Strain and serve with lamb.
Nutritional facts Per serving: about
- Sodium 1299 mg
- Protein 25 g
- Calories 353.0
- Total fat 14 g
- Potassium 800 mg
- Cholesterol 70 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
%RDI
- Iron 19.0
- Folate 13.0
- Calcium 2.0
- Vitamin C 17.0
