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Roast Leg of Lamb Recipe
Roast Leg of Lamb Recipe photo by Taste of Home

Roast Leg of Lamb Recipe

Publisher Photo
"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.
TOTAL TIME: Prep: 5 min. Bake: 2 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 5 min. Bake: 2 hours + standing
MAKES: 10-12 servings

Ingredients

  • 1 leg of lamb (6 to 9 pounds), trimmed
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil

Nutritional Facts

1 serving (8 ounces) equals 190 calories, 8 g fat (3 g saturated fat), 102 mg cholesterol, 95 mg sodium, trace carbohydrate, trace fiber, 28 g protein.

Directions

  1. Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture.
  2. Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done 170°;). Let meat stand 15 minutes before slicing. Yield: 10-12 servings.
Originally published as Roast Leg of Lamb in Taste of Home October/November 1997, p53

Nutritional Facts

1 serving (8 ounces) equals 190 calories, 8 g fat (3 g saturated fat), 102 mg cholesterol, 95 mg sodium, trace carbohydrate, trace fiber, 28 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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