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Roast Leg of Lamb
1 h 45 m
EatingWell Test Kitchen
“Inspired by the healthfulness and delicious simplicity of rustic Greek cooking.”
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
1Preheat oven to 350°F. Place a wire rack in a shallow roasting pan.
2Make 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.
3Roast 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.
4Meanwhile, 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.