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Lamb With Mint and Raspberry

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“This is a succulent and easy leg of lamb dinner. I am not sure if I agree with the nutritional information on this dish. My records show this is approx 460 calories and 20g of fat per serving.”
1hr 10mins

Ingredients Nutrition


  1. Remove excess fat from lamb. Combine mint, garlic, vinegar, wine, and pepper in a bowl to marinade lamb. Place in fridge for 8-12 hours. Reserve marinade.
  2. Preheat oven to 350°F.
  3. Tie lamb with twine and cover lamb with mustard.
  4. Place lamb in roasting pan and add marinade to the pan. Cover loosely with foil.
  5. Bake 20 minutes a pound for a medium rare roast. Halfway through cooking time remove foil and discard. Baste lamb with marinade and place uncovered back in oven.
  6. Let roast stand 15 minutes before carving.

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