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    You are in: Home / Recipes / Tom Colby's Leg of Lamb Martini Recipe
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    Tom Colby's Leg of Lamb Martini

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Oolala's Note:

    Posted by Juliet B. Robinson in Another Taste of Palm Beach. Great name! "With this leg of lamb, have butcher remove skin and excess fat, quarter 2 cloves of garlic and insert in outer lamb with point of sharp knife. Sprinkle with salt and pepper.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients except cognac and pour over lamb in a large open pan.
    2. 2
      Bake at 450 degrees F. until brown and then lower heat to 325 degrees F. and continue baking until meat is tender. BE SURE TO BASTE FREQUENTLY. Allow 20 minutes per pound. Meat will be pink inside.
    3. 3
      Strain juice (to which 1 tablespoons cognac may be added for extra flavor). Serve piping hot with spiced lamb. This is equally good served cold.
    4. 4
      The meat is quite tantalizingly flavored and fragrant. Sauce jells in refrigerator.

    Ratings & Reviews:

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    Nutritional Facts for Tom Colby's Leg of Lamb Martini

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 639.2
     
    Calories from Fat 276
    43%
    Total Fat 30.7 g
    47%
    Saturated Fat 13.1 g
    65%
    Cholesterol 151.9 mg
    50%
    Sodium 295.3 mg
    12%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.1 g
    12%
    Protein 44.2 g
    88%

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