Roast Leg of Lamb

Roast Leg of Lamb

1 Review
From: EatingWell Magazine, March/April 1999

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 4- to 5-pound bone-in leg of lamb, shank portion, trimmed of fat
  • 3 cloves garlic, sliced
  • 1½ teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • Kosher salt & freshly ground pepper, to taste
  • ¾ cup water


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  1. Preheat oven to 350°F. Place a wire rack in a shallow roasting pan.
  2. 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.
  3. Roast the lamb for 1 hour. Add water to pan and roast until an instant-read thermometer inserted into the center registers 135°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.
  4. 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 information

  • Per serving: 151 calories; 7 g fat(2 g sat); 0 g fiber; 0 g carbohydrates; 20 g protein; 16 mcg folate; 63 mg cholesterol; 0 g sugars; 5 IU vitamin A; 0 mg vitamin C; 18 mg calcium; 1 mg iron; 83 mg sodium; 254 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

Reviews 1

March 27, 2016
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By: EatingWell User
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
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