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Rosemary-Garlic Lamb With White Beans

Rosemary-Garlic Lamb With White Beans
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. Heat oven to 450° F. Halve 1 lemon and rub it all over the lamb. Squeeze its juice into a small bowl; mix with the garlic and rosemary. Cut 10 slits, 1 to 2 inches deep, all over the meat. Stuff the cuts with the garlic mixture. Rub the meat with 1 tablespoon olive oil and season with 1 tablespoon salt.
  2. Place the lamb in a roasting pan and roast for 30 minutes. Turn over and roast for 40 minutes more or until the thickest part of the meat registers 145° to 150° F. Remove from oven; let rest 10 minutes.
  3. Menu plan: Cut off 1/4 of the lamb meat and reserve for White Bean and Lamb Chili.
  4. Meanwhile, in a large bowl whisk together the mustard, juice from the remaining lemon, remaining oil, and salt. Fold in the beans, shallot, and parsley.
  5. Menu plan: Reserve 2 cups of the beans for White Bean and Lamb Chili.
  6. Thinly slice the remaining lamb and serve with the white beans and Lemon Spinach.
By November, 2002

Nutritional Information

  • Per Serving
  • Calories 737
  • Calcium 142mg
  • Carbohydrate 34g
  • Cholesterol 166mg
  • Fat 41g
  • Fiber 7g
  • Iron 8mg
  • Protein 58mg
  • Sat Fat 13g
  • Sodium 2120mg
What does this mean? See Nutrition 101 .

Quick Tip

Corn on the cob
American lamb, because it is corn fed, is milder in flavor than Australian or New Zealand lamb, which is grass fed.

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