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St. Patrick's Day Roast Leg of Lamb

St. Patrick's Day Roast Leg of Lamb Recipe

Roast leg of lamb with herb Dijon crust is an ideal choice for those who are planning a special celebratory at-home meal on St. Patrick's Day March 17. Served with peas tossed with fresh mint, blistered cherry tomatoes, and Lyonnaise potatoes, this Irish-in-spired dish combined comfort food and flare.
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Cook Time 3 hrs
Course Main Course
Cuisine Irish
Calories 828.9 kcal

Ingredients
  

  • 3 -4 lbs leg of lamb
  • 1/4 cup Dijon mustard
  • 1/4 cup garlic, chopped
  • 1/4 cup parsley, chopped
  • 2 tablespoons black pepper
  • 2 tablespoons coarse salt
  • 2 large yukon gold potatoes
  • 1/4 cup yellow onion, diced
  • 1 tablespoon butter
  • 1/4 cup peas
  • 1 teaspoon of fresh mint, chopped
  • 12 cherry tomatoes

Instructions
 

  • In a small bowl, mix Dijon, garlic, parsley, salt and pepper. Coat lamb evenly with this mixture. Roast in a 350F oven until an internal temperature is reached of 135°F.
  • Boil potatoes until cooked. Let cool, then slice into coins. Sauté potatoes and onions until golden brown. Add salt and pepper.
  • Melt butter add peas, mint, and tomatoes. Cook until heated through. Cut lamb into slices.
  • Serve with peas tossed with fresh mint, blistered cherry tomatoes and Lyonnaise potatoes.

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Nutrition

Serving: 530gCalories: 828.9kcalCarbohydrates: 26gProtein: 67.3gFat: 49.6gSaturated Fat: 21.7gCholesterol: 235.6mgSodium: 3888.8mgFiber: 4.3gSugar: 3.6g
Keyword < 4 Hours, Lamb/Sheep, Meat, St. Patrick's Day
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