LEG OF LAMB
1 teaspoon salt
1 teaspoon dried mint flakes
1/2 teaspoon ground red pepper
9 pounds leg of lamb
2 medium onions -- chopped
3 cups dry white wine
1/2 cup olive oil
1/2 cup Dijon mustard
3 cloves garlic -- chopped
2 tablespoons Worcestershire sauce
Combine first 3 ingredients; sprinkle over lamb. Place chopped onion in
center of a roasting pan; place lamb on top of onion.
Combine wine and next 4 ingredients; pour mixture over lamb. Insert meat
thermometer into thickest portion of lamb, making sure it does not touch fat
or bone.
Bake at 325 degrees F. for 1 hour and 45 minutes or until meat thermometer
registers 160 degrees F., basting lamb every 30 minutes. Let stand 10
minutes.
Yield: 10 servings.
Per Serving: 907 Calories; 66g Fat (70.4% calories from fat); 59g Protein;
4g Carbohydrate; 1g Dietary Fiber; 223mg Cholesterol; 578mg Sodium.
Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 8 Fat; 0 Other
Carbohydrates.
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