Allrecipes – April-May 2019

ROAST LEG OF LAMB

HANDS-ON 15 MIN TOTAL 2 HR, 15 MIN

SERVES 12 SUBMITTED BY MBENHAM

    
 95 REVIEWS

1 (4- to 5-lb.) boneless leg

of lamb, fat trimmed

4 cloves garlic, sliced

1 ½ tsp. kosher salt

1 tsp. black pepper

2 Tbsp. snipped fresh

rosemary, plus 4 sprigs

Purchased balsamic

glaze (optional)

1. Preheat oven to 350°F.


2. Make short, ¼ - inch-deep slits in top
   of lamb, 3 to 4 inches apart. Insert half
   of the garlic slices in slits. Sprinkle top
   and interior boned-out area of lamb
   with salt and pepper. Tuck snipped
   rosemary and remaining garlic slices
   inside lamb. Roll up lamb and tie
   with kitchen string at 1-inch intervals.
   Arrange rosemary sprigs under string
   evenly around lamb, then transfer to a
   rack set over a shallow roasting pan.


3. Roast lamb to desired doneness,
   1 ¾ to 2 hours for medium-rare (135°F)
   or 2 to 2½ hours for medium (150°F).
   Do not overcook; the flavor is best if
   meat is still slightly pink. Tent with foil
   and let rest 15 minutes. Remove string
   to carve. Serve drizzled with balsamic
   glaze (if using).
   armagazine.com/roast-leg-of-lamb
   HEALTHY
   PER 4-OZ. SERVING: 224 CAL; 9G FAT (4G SAT);
   33G PRO; 2G CARB; 0G FIBER; 220MG SODIUM;
   1G SUGARS

    
 270 REVIEWS

1 ½ lb. red potatoes,

cut into 1-inch chunks

2 Tbsp. extra-virgin olive oil

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. kosher salt

1 lb. fresh asparagus, trimmed

and cut into 1-inch pieces

8 cloves garlic, thinly sliced

⅛ tsp. black pepper

OVEN-ROASTED RED POTATOES AND ASPARAGUS

HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN SERVES 6 SUBMITTED BY THREDDIES

1. Preheat oven to 425°F.


2. Toss red potatoes with 1 Tbsp. oil,
   the rosemary, thyme, and ½ tsp. salt
   in a 3-qt. baking dish. Cover with foil
   and roast 20 minutes.


3. Toss asparagus with remaining
   1 Tbsp. oil, the garlic, pepper, and
   remaining ½ tsp. salt in a bowl, then
   transfer to dish. Cover and roast until
   potatoes are tender, about 15 minutes.
   Increase oven temperature to 450°F.
   Remove foil and roast until potatoes
   are lightly browned, 15 to 20 minutes.
   armagazine.com/oven-roasted-
   red-potatoes-and-asparagus
   HEALTHY GLUTEN-FREE VEGAN
   PER ¾ -CUP SERVING: 134 CAL; 5G FAT
   (1G SAT); 3G PRO; 21G CARB; 3G FIBER;
   232MG SODIUM; 2G SUGARS

ALLRECIPES.COM 108 APRIL/MAY 2019

“I made a gravy

from the drippings

using chicken

bouillon, cooking

sherry to deglaze

the pan, apple

cider vinegar,

Worcestershire

sauce, pepper, and

flour to thicken.”

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