Inspired by the healthfulness and delicious simplicity of rustic Greek cooking.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1999


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Place a wire rack in a shallow roasting pan.

  • Make short, deep slits all over lamb with a sharp knife and fill with garlic slices. Rub the lamb with oil and sprinkle with oregano, thyme, salt and pepper. Transfer to the prepared pan.

  • Roast the lamb for 1 hour. Add water to pan and roast until an instant-read thermometer inserted into the center registers 135 degrees F for medium-rare, 15 to 20 minutes more. Transfer the lamb to a serving platter, tent with foil and let rest for 15 minutes before carving.

  • Meanwhile, skim off any fat from pan juices and pour juices into a small saucepan. Reheat gently over low heat. Carve the lamb into thin slices and serve with pan juices.

Nutrition Facts

151.1 calories; protein 19.9g 40% DV; carbohydrates 0.5g; exchange other carbs; dietary fiber 0.2g 1% DV; sugarsg; fat 7.1g 11% DV; saturated fat 2.4g 12% DV; cholesterol 62.8mg 21% DV; vitamin a iu 5.4IU; vitamin c 0.3mg 1% DV; folate 16.1mcg 4% DV; calcium 18.1mg 2% DV; iron 1.5mg 8% DV; magnesium 19.3mg 7% DV; potassium 254.2mg 7% DV; sodium 83.1mg 3% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
Amazingly Simple Amazingly Tasty With just five minutes' prep I had an entree fit for company. This couldn't have been easier to make and while I did roast for an additional 20 minutes beyond what is listed I probably didn't have to. Be sure you insert the garlic cloves as far as you can as they tend to pop out during roasting. Pros: Easy quick low carb can cut it with a fork Read More