Serve with: Roasted potatoes and squash wedges. Lamb is a delicious way to increase your iron intake. The butterflied leg is quick and easy to serve — with no carving skills needed. There is enough lamb in one leg for four servings plus leftovers to stuff into a pita with Greek salad or to cube and add to curried fried rice.
- Portion size 8 servings
Ingredients
Method
In large bowl, combine pesto, balsamic vinegar, olive oil, garlic, salt and pepper. Trim fat from lamb. Add lamb to marinade, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place lamb on rack on foil-lined rimmed baking sheet. Roast in 450°F (230°C) oven for 20 to 30 minutes or until meat thermometer registers 140°F (60°C) for rare, or until desired doneness.
Transfer to cutting board and tent with foil; let stand for about 10 minutes before slicing thinly across the grain and serving with any accumulated juices.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 257 mg
- Protein 25 g
- Calories 213.0
- Total fat 11 g
- Cholesterol 91 mg
- Saturated fat 4 g
- Total carbohydrate 3 g
%RDI
- Iron 16.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 2.0
