Roast Leg of Lamb

From EatingWell: March/April 1999

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

Makes: 8 servings, plus leftovers

Active Time: 15 minutes

Total Time: 1 3/4 hours

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

1 4- to 5-pound bone-in leg of lamb, shank portion, trimmed of fat
3 cloves garlic, sliced
1 1/2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
Kosher salt & freshly ground pepper, to taste
3/4 cup water

Preparation

Preheat oven to 350°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°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

Per 3-ounce serving: 143 calories; 22 g fat ( 9 g sat , 9 g mono ); 122 mg cholesterol; 1 g carbohydrates; 35 g protein; 0 g fiber; 141 mg sodium; 204 mg potassium.

Exchanges: 3 lean meat

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