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Roast Leg of Lamb with Rhubarb Mint Chutney

 

25

Yield

8

servings

Prep

15

min

Cook

1

hrs

Ready

2

hrs

Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 each leg of lamb
*
1 tablespoon vegetable oil
2 teaspoons mint leaves
dried
*
1 teaspoon lemon zest
grated
1 tablespoon butter
1 small onions
minced
3 cups rhubarb
chopped
*
cup sugar
granulated
¼ cup lemon juice
fresh
1 x salt
*
1 x black pepper
*

Directions

Use fresh or frozen, short-cut, leg of lamb. If using frozen, thaw in refrigerator overnight.

Trim any excess fat from lamb and make several slits in meaty side.

Stir together oil, half the mint and half the lemon zest. Rub all over leg, making sure it goes into the slits. (Leg can be prepared to this point, covered and refrigerated for up to one day)

To make Rhubarb Mint Chutney, melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest.

Bring to boil stirring to dissolve sugar.

Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened.

Season to taste with salt and pepper. (Chutney can be prepared, cooled, covered and refrigerated for up to 2 days.)

Place lamb on rack in shallow roast pan; roast, uncovered, in 450F(230C) oven for 15 minutes. Reduce temperature to 325F(160C) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130F(54C) to 140F(60C) on meat thermometer. Remove lamb and let rest for 15 minutes under tent on foil before carving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 9628% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 11mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 0g
Vitamin A 3% Vitamin C 8%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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