R
oast Leg of Lamb - Eating Well
Happy Easter, This weekend, try this great healthy and tasty main menu recipe
Makes 8 servings, plus leftovers
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 3/4 hours
EASE OF PREPARATION: Moderate
1 4- to 5-pound bone-in leg of lamb, shank portion, trimmed of fat3 cloves garlic, sliced1 1/2 teaspoons extra-virgin olive oil1 teaspoon dried oregano1 teaspoon dried thyme leavesKosher salt & freshly ground pepper to taste3/4 cup water
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 INFORMATION: Per 3-ounce serving: 143 calories; 9 g fat (4 g sat, 4 g mono); 50 mg cholesterol; 0 g carbohydrate; 14 g protein; 0 g fiber; 58 mg sodium; 204 mg potassium.Nutrition Bonus: Selenium (24% daily value), Zinc (18% dv).
0 Carbohydrate Servings
From Eating Well
www.eatingwell.com
Funk Roberts
Happy Easter
