By Sara Martin
THE ERICKSON TRIBUNE
We all know that a heart-healthy diet includes foods low in saturated fats. For those who don’t want to sacrifice flavor, consider lamb. Nutrient-rich lamb is a tasty and healthy alternative to other meats and proteins. As an added bonus, serving lamb is an easy way to turn an ordinary meal into something special.
This recipe from Eagle’s Trace Chef de Cuisine Wayne Webb is particularly delicious. Pair it with a glass of red wine for a meal that is sure to garner rave reviews.
Spring lamb with mint rosemary sauce
Lamb Ingredients
1 leg of lamb, bone-in, 7-lb average
¼ cup fresh mint, chopped
¼ cup fresh basil, chopped
¼ cup fresh rosemary
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
1 Tbsp olive oil
Directions
■■ Chop all of the herbs together to b
lend flavors. Mix with liquid ingredients to make a marinade. Rub all over lamb. Cover and let stand in refrigerator overnight. (Always marinate meat for at least one day to tenderize and bring flavors to the center, especially if it is a bone-in meat.)