Pepper-coated boneless leg of lamb (recipe)

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Pepper-coated boneless leg of lamb (recipe)
NamePepper-coated boneless leg of lamb
IngredientsGreen peppercorn Whole black peppercorn Dried rosemary Garlic cloves Raspberry vinegar Dry red wine Soy sauce Boneless leg of lamb Dijon mustard
Cooktime (in hours)1.5
Totaltime (in hours)1.5
Keto friendlinessKeto friendly
Calories676.2
Fat48.5
Protein52
Carbohydrate2
Fiber0.3
Net carbohydrates1.7
Sugar0.4
Saturated fat21.1
Cholesterol (mg)195.6
Sodium704.5
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pepper-coated boneless leg of lamb (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Recipe instructions

  1. Untie lamb and unroll.
  2. With a mortar and pestle, crush the peppercorns together. Combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. Place the lamb flat in the marinade and marinate overnight (or 2 days) , turning occasionally.
  3. Preheat oven to 350 8F
  4. Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
  5. Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
  6. Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
  7. Roast until done, about 18 minutes per pound.
  8. Remove lamb to a cutting board to rest and place roasting pan on stove-top. Heat marinade in roasting pan, stirring to get brown bits from bottom of pan. Serve juices with lamb.
  9. (Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard..

    Food tags
    Meat, Christmas


Pepper-coated boneless leg of lamb (recipe) details

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Time:
Prep Time in Hours and Mins:25H30M

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Contributors: Prab R. Tumpati, MD