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Roast Leg of Lamb with Herbs

James Carrier
Yield Makes 8 servings
Notes: Prepare through step 2 up to 1 day ahead; cover lamb and chill.

Ingredients

  • 1 leg of lamb (5 to 6 lb.)
  • 3 tablespoons dry white wine or lemon juice
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed or crumbled dried bay leaves
  • About 1/2 teaspoon pepper
  • Salt

Nutrition Information

  • calories 279
  • caloriesfromfat 39 %
  • protein 39 g
  • fat 12 g
  • satfat 4 g
  • carbohydrate 0.9 g
  • fiber 0.2 g
  • sodium 94 mg
  • cholesterol 121 mg

How to Make It

  1. Rinse lamb and pat dry; trim off and discard excess surface fat.

  2. In a small bowl, mix wine, parsley, mint, olive oil, garlic, paprika, bay leaves, and 1/2 teaspoon pepper. Rub all over lamb.

  3. Set lamb on a rack in an 11- by 17-inch pan. Roast in a 375° regular or convection oven until a thermometer inserted through thickest part of meat to the bone registers 140° for medium-rare, about 1 1/2 hours, or 150° for medium, about 1 3/4 hours. If drippings begin to burn, pour water into pan, 1/4 cup at a time, as needed.

  4. Transfer lamb to a rimmed board or platter and, keeping it warm, let stand 10 to 15 minutes. Slice meat from the bone to serve. Add salt and pepper to taste.