Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, March/April 1999


Recipe Summary test

1 hr 45 mins


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 calories; protein 19.9g; carbohydrates 0.5g; dietary fiber 0.2g; fat 7.1g; saturated fat 2.4g; cholesterol 62.8mg; vitamin a iu 5.4IU; vitamin c 0.3mg; folate 16.1mcg; calcium 18.1mg; iron 1.5mg; magnesium 19.3mg; potassium 254.2mg; sodium 83.1mg; thiamin 0.1mg.

3 lean meat