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Roast Leg of Lamb

:  March/April 1999

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


Roast Leg of Lamb Recipe

Makes: 8 servings, plus leftovers

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

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

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Preparation

  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

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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Recipe Categories

Holiday
Thanksgiving
Christmas
Easter
Style/Theme
Entertaining, formal
Type of Dish
Main dish, meat
Ease of Preparation
Easy
Ethnic/Regional
Greek
Mediterranean
Total Time
More than 1 hour
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Main Ingredient
Lamb
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
March/April 1999
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