Fresh rosemary, garlic and pepper give this tender lamb a robust Mediterranean zing without adding a lot of calories, fat or carbohydrates.
Preheat the oven to 375 degrees F. Trim fat from lamb. Cut small slits into lamb on all sides. In a small bowl, stir together rosemary, salt and pepper. Sprinkle rosemary mixture evenly over meat; rub in with your fingers. Insert garlic slivers into slits.
Place lamb, fat side up, on a rack in a shallow roasting pan. Add the water to the bottom of the pan. Insert an oven-going meat thermometer into center of lamb, making sure bulb of thermometer does not touch bone.
Roast until desired doneness. Allow 1 1/2 to 1 3/4 hours for medium-rare doneness (140 degrees F) or 2 to 2 1/4 hours for medium doneness (155 degrees F). Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145 degrees F for medium-rare doneness or 160 degrees F for medium doneness.
3 lean protein, 1/2 fat