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Lean lamband potatoes

Prep time: 20 minutes Cooking time: about 90 minutes Makes eight servings 1/3 cup chopped fresh herbs (rosemary, thyme, marjoram)* 8 cloves garlic, minced 1 boneless leg of lamb (about 3 pounds) 4 pounds Yukon Gold potatoes, cut into 1-inch cubes 1-1/2 cups frozen, thawed pearl onions 1 tablespoon olive oil 2 lemons, cut into 1/4-inch-thick slices Freshly ground kosher or sea salt and pepper to taste

Preheat oven to 350 degrees. Stir together herbs and garlic in small bowl; set aside 2 tablespoons. Remove ties or netting from lamb. Using a small sharp knife, make slits deep into lamb, spacing 1/2-inch apart. Rub the larger amount of herb mixture over surface and into center of lamb, pressing mixture into slits. Tie in 2 places with kitchen string to secure. Place potatoes, onions, oil, lemons and reserved herb mixture in large roasting pan with shallow sides and toss well to coat. Nestle lamb into the center and season with salt and pepper. Cook for about 1-1/2 hours or until lamb is cooked to your liking, stirring vegetables every half-hour. *May be substituted with 2 teaspoons each dried rosemary, thyme and marjoram. Nutrition per serving: 463 calories, 14 grams total fat, 5 grams saturated fat, 120 mg cholesterol, 107 mg sodium, 42 grams carbohydrate, 6 grams dietary fiber, 40 grams protein, 82 percent daily value for vitamin C, 27 percent daily value for iron, 39 percent daily value for potassium.