Notes: For carving, select a leg of lamb with an exposed shank bone. It makes a great handle. Slice the meat parallel to the bone. Outside slices will be well done, and the center rare.
Recipe by Sunset August 1997
324 calories; calories from fat 47%; protein 38g; fat 17g; saturated fat 4.5g; carbohydrates 3.7g; fiber 0.5g; sodium 421mg; cholesterol 119mg.