Rosemary Roasted Leg of Lamb

Ingredients

2 tsp. fresh ground pepper
1 Tbsp. kosher salt
One quarter cup fresh rosemary, chopped
2 cloves garlic, minced
One quarter cup olive oil
1 5-pound leg of lamb
One quarter cup red wine
2 Tbsp. shallots, chopped
2 cups chicken broth

Combine pepper, salt, rosemary, garlic and olive oil and stir. Coat leg of lamb with mixture and marinate in the refrigerator for several hours or overnight. Preheat oven to 425 degrees. Place lamb on a wire rack with roasting pan underneath. Roast lamb for 15 minutes. Add wine to pan and roast another 15 minutes. Reduce heat to 350, add shallots to roasting pan and continue roasting, basting every 15 - 20 minutes until lamb is done to your liking. The lamb will take an hour or more to cook but should read at least 130 degrees on a meat thermometer for rare meat. Remove lamb from oven. Skim off fat from roasting pan, add chicken broth and stir. Slice lamb and serve with broth from the roasting pan. Lamb also goes very well with mint sauce or jelly.

Tips : Use fat free chicken broth.

Apricot Glazed Carrots

Ingredients

6 cups carrots cut julienne style
1 tsp. salt
One third cup apricot preserves
1 tsp. lemon juice

Place carrots in a saucepan and add enough water to cover. Bring to a boil and then reduce heat and simmer until carrots are tender. Drain water and add salt, apricot preserves and lemon juice. Stir over low heat until mixed through.

Tips : Use reduced sugar preserves.