Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light December 2000

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Recipe Summary

Yield:
16 servings (serving size: 3 ounces lamb and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare roast, trim fat from lamb, and cut 16 (3/4-inch-deep) slits into lamb. Combine 1/4 cup rosemary and garlic. Spoon about 1/2 teaspoon rosemary mixture into each slit; rub lamb with any remaining rosemary mixture. Sprinkle with salt and pepper. Place roast on the rack of a broiler pan or roasting pan. Insert meat thermometer into the thickest part of lamb, making sure not to touch bone.

  • Bake at 400° for about 1 1/2 hours or until thermometer registers 140° (medium-rare) to 155° (medium). Let stand 15 minutes before slicing. (Temperature of lamb will increase 5° upon standing.) Remove lamb from pan, reserving 2 tablespoons drippings for sauce; scrape up browned bits with a rubber spatula. Place roast on a platter; keep warm. To prepare sauce, pour reserved drippings into a small zip-top plastic bag. Seal bag; snip off 1 corner of bag. Drain liquid into a medium saucepan, stopping before the fat layer reaches the opening; discard fat.

  • Add broth and rosemary sprig to drippings in pan; bring to a boil. Reduce heat, and simmer 1 minute. Combine port and cornstarch in a small bowl; add to broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Discard rosemary sprig. Serve sauce with lamb.

Nutrition Facts

173 calories; calories from fat 34%; fat 6.6g; saturated fat 2.4g; mono fat 2.9g; poly fat 0.4g; protein 24.3g; carbohydrates 2.2g; fiber 0.2g; cholesterol 76mg; iron 2mg; sodium 240mg; calcium 16mg.
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