ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mediterranean Leg of Lamb

Yield 10 servings.

Ingredients

  • 1 (3 1/2-pound) leg of lamb
  • 5 cloves garlic, thinly sliced and divided
  • 2 teaspoons dried rosemary, divided
  • 1 teaspoon freshly ground black pepper, divided
  • Vegetable cooking spray
  • 1 pound small round red potatoes, cut in half
  • 1 pound fresh mushrooms
  • 12 plum tomatoes, halved
  • 1 small eggplant, peeled and cut into 1-inch cubes
  • 1 medium-size sweet red pepper, cut into 1-inch pieces
  • 1 medium-size sweet yellow pepper, cut into 1-inch pieces
  • 1 large purple onion, cut into wedges
  • 1/4 cup canned low-sodium chicken broth, undiluted
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Fresh rosemary sprigs (optional)

Nutrition Information

  • calories 251
  • caloriesfromfat 30 %
  • fat 8.4 g
  • satfat 2.5 g
  • monofat 3.8 g
  • polyfat 0.8 g
  • protein 26.3 g
  • carbohydrate 18.3 g
  • fiber 0.0 g
  • cholesterol 72 mg
  • iron 0.0 mg
  • sodium 71 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from lamb. Cut 1-inch slits in meat; insert half of garlic slices into slits, reserving remaining garlic. Rub meat with 1 teaspoon dried rosemary and 1/2 teaspoon pepper; place on a rack in a large roasting pan coated with cooking spray. Insert meat thermometer into thickest part of meat, if desired. Add potato to pan. Bake at 325° for 1 hour.

  2. Remove stems from mushrooms; reserve stems for another use. Combine mushroom caps, tomato, eggplant, red pepper, yellow pepper, and onion; add to roasting pan.

  3. Combine remaining garlic, 1 teaspoon dried rosemary, 1/2 teaspoon pepper, broth, vinegar, and oil; stir well. Pour broth mixture over vegetables in roasting pan. Bake at 325° for 50 minutes or until thermometer registers 150°. Let stand 10 minutes before serving. Garnish with rosemary sprigs, if desired.

Oxmoor House Cooking Light Collection