* Exported from MasterCook *

BUTTERFLIED LAMB LEG

Recipe By :National LiveStock and Meat Board
Serving Size : 14 Preparation Time :2:00
Categories : 5-10G Low Carb Meat Lamb Roast


Amount Measure Ingredient -- Preparation Method
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4 lb butterflied lamb leg -- 2k boned
2/3 cup orange juice
1/2 cup orange marmalade
1 tbsp butter
1/2 tsp fresh ginger root -- grated
1/4 tsp dry mustard
2 tbsp lemon juice
1 tbsp cornstarch

Thread 2 long metal skewers through butterflied lamb leg to secure and facilitate turning roast. Place on grid over medium coals (4-second hold) and broil to desired degree of doneness; 140 degrees F. for rare; 160 degrees F. for medium; and 170 degrees F. for well done. Allow 40 to 60 minutes total cooking time, depending on doneness desired. Meanwhile combine orange juice, marmalade, butter, ginger and mustard in small saucepan. Cook over medium-low heat until marmalade is melted, stirring occasionally. Combine lemon juice and cornstarch; stir into orange juice mixture and cook until thickened. Remove from heat; reserve. Turn leg several times during cooking, brushing with 1/3 cup reserved sauce during last 10 minutes of cooking time. Remove skewers and separate leg into three sections along the natural seam. Carve each section across the grain into thin slices. Serve remaining sauce with carved lamb.
Note: A butterflied lamb leg will yield four 3-ounce 90g cooked, trimmed servings per pound 454g.




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Per Serving (excluding unknown items): 279 Calories; 18g Fat (59.5% calories from fat); 18g Protein; 10g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 3837 0 0 0 0 0 0 0

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