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Marinated Leg of Lamb

Marinated Leg of Lamb
Makes:
6 to 8 servings
Prep Time:
10
minutes
Total Time:
850
minutes
This Marinated Leg of Lamb recipe is simple to make and has delicious Mediterranean flavors perfect for that special feast.

In this recipe:


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Ingredients:

  • 3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 cup hot water
  • 1/3 cup vinegar
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons grated lemon peel
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 (4 to 5 pounds) leg of lamb

Directions:

MIX bouillon and water in medium bowl until dissolved. Add vinegar, lemon juice, oil, lemon peel, garlic, basil and thyme; stir until well combined.

PLACE lamb in large plastic bag; pour marinade over lamb. Refrigerate for 12 to 24 hours. Turn lamb over halfway through.

PREHEAT oven to 350° F. Grease roasting pan.

PLACE lamb in prepared pan; reserve marinade.

BAKE, marinating every 30 minutes with reserved marinade, for 2 hours or until golden brown. Discard any remaining marinade.

SERVE with roasted vegetables and potatoes, if desired.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 460
  • Calories from Fat: 180
  • Total Fat: 21g (32% of DV)
  • Saturated Fat: 7g (35% of DV)
  • Cholesterol: 195mg (65% of DV)
  • Sodium: 490mg (20% of DV)
  • Carbohydrates: 2g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 62g
  • Vitamin A: 0% of DV
  • Vitamin C: 8% of DV
  • Calcium: 4% of DV
  • Iron: 30% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Marinated Leg of Lamb

Ingredients

  • 3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 cup hot water
  • 1/3 cup vinegar
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons grated lemon peel
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 (4 to 5 pounds) leg of lamb

 

Directions

MIX bouillon and water in medium bowl until dissolved. Add vinegar, lemon juice, oil, lemon peel, garlic, basil and thyme; stir until well combined.

PLACE lamb in large plastic bag; pour marinade over lamb. Refrigerate for 12 to 24 hours. Turn lamb over halfway through.

PREHEAT oven to 350° F. Grease roasting pan.

PLACE lamb in prepared pan; reserve marinade.

BAKE, marinating every 30 minutes with reserved marinade, for 2 hours or until golden brown. Discard any remaining marinade.

SERVE with roasted vegetables and potatoes, if desired.

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