Roast Leg Of Lamb With Rosemary And Garlic

1. Preheat your oven to 350f.

2. With a small, sharp knife cut slits all over the lamb (top and bottom).

3. Insert the slivers of garlic, and the rosemary sprigs.

4. Brush the lamb with the oil and season with salt and pepper.

5. Place on a wire rack in a baking tin and pour in 3/4 cup of water.

6. Roast for about 2 hours basting often with the pan juices.

7. remove from oven and cover loosely with foil.

8. Allow to"rest" for about 15 minutes before carving.

9. We serve with roasted vegetables, peas, gravy and mint jelly.

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Nutrient	Quantity
Total fats	361.3654 g
Protein	365.7272 g
Carbohydrates	0.7038 g
Energy	4811.342 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.3229 g
Water	1315.2347 g
Aspartic acid	32.2057 g
Calcium, Ca	194.998 mg
Fiber, total dietary	0.4794 g
Carotene, beta	24.704 g
Niacin	127.8105 mg
Vitamin A, RAE	112.484 g
Arginine	21.7249 g
Riboflavin	4.7006 mg
Fatty acids, total saturated 20:1	0.0016 g
Glutamic acid	53.0911 g
Sodium, Na	1144.212 mg
Fatty acids, total saturated 16:1 undifferentiated	10.4934 g
Total lipid (fat)	361.3654 g
Manganese, Mn	0.4408 mg
Proline	15.3375 g
Fatty acids, total saturated 16:0	79.7554 g
Fatty acids, total saturated 8:0	0.1423 g
Choline, total	2.8544 mg
Serine	13.6007 g
Fatty acids, total saturated 10:0	1.1365 g
Fatty acids, total saturated 18:0	49.5193 g
Fatty acids, total saturated 20:4 undifferentiated	1.2247 g
Vitamin B-6	3.0733 mg
Selenium, Se	422.5284 g
Ash	19.2672 g
Fatty acids, total saturated 18:1 undifferentiated	131.6296 g
Pantothenic acid	14.1129 mg
Phenylalanine	14.8878 g
Copper, Cu	2.3169 mg
Thiamin	2.6549 mg
Retinol	105.472 g
Methionine	9.392 g
Iron, Fe	34.11 mg
Carbohydrate, by difference	0.7038 g
Phosphorus, P	3472.668 mg
Folate, total	391.534 g
Fatty acids, total saturated 4:0	0.4129 g
Alanine	21.9908 g
Cholesterol	1441.196 mg
Valine	19.7464 g
Fatty acids, total saturated 18:2 undifferentiated	20.5107 g
Glycine	17.8667 g
Fatty acids, total saturated 14:0	15.1649 g
Zinc, Zn	67.8007 mg
Isoleucine	17.6428 g
Fatty acids, total saturated 12:0	1.7868 g
Fatty acids, total polyunsaturated	28.0596 g
Leucine	28.4459 g
Vitamin A, IU	492.248 IU
Folate, DFE	391.534 g
Tryptophan	4.2683 g
Vitamin C, total ascorbic acid	0.7412 mg
Phytosterols	1.496 mg
Fatty acids, total saturated 6:0	0.2445 g
Tyrosine	12.2932 g
Vitamin B-12	51.0313 g
Vitamin K (phylloquinone)	1.1008 g
Fatty acids, total saturated	159.684 g
Histidine	11.5768 g
Fatty acids, total monounsaturated	146.6011 g
Threonine	15.6623 g
Folate, food	391.534 g
Vitamin E (alpha-tocopherol)	4.6449 mg
Magnesium, Mg	472.57 mg
Lysine	32.2995 g
Potassium, K	5105.94 mg
Cystine	4.3699 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Oil	1 tablespoon	112.128	0	12.7334
Rosemary	2 tablespoons	4.454	0.7038	0.1992
Pepper	0	0	0	0
Garlic Clove	2	0	0	0
leg lamb	4.5	4694.76	0	348.4328