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Simple Roasted Leg of Lamb

Becky Luigart-Stayner
Yield 17 servings (serving size: about 3 ounces)
This large roast is great as a Sunday dinner centerpiece, and the mild seasonings encourage leftovers to blend into a variety of dishes. For a nice accompaniment, toss halved fingerling potatoes with olive oil and sea salt. Place them on the broiler pan with the lamb during the last half-hour of cooking.

Ingredients

  • 1 cup thinly sliced onion
  • 1/3 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons grated lemon rind
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, crushed
  • 1 (5-pound) boneless leg of lamb, trimmed
  • Cooking spray

Nutrition Information

  • calories 190
  • caloriesfromfat 47 %
  • fat 9.9 g
  • satfat 4 g
  • monofat 4.2 g
  • polyfat 0.7 g
  • protein 23.2 g
  • carbohydrate 0.4 g
  • fiber 0.1 g
  • cholesterol 78 mg
  • iron 1.8 mg
  • sodium 74 mg
  • calcium 9 mg

How to Make It

  1. Place first 10 ingredients in a food processor; pulse until finely chopped. Place onion mixture and lamb in a large zip-top plastic bag. Seal bag; rub onion mixture into lamb. Marinate in refrigerator for 4 hours to overnight, turning occasionally.

  2. Preheat oven to 450°.

  3. Remove lamb from bag; discard marinade. Place lamb on a broiler pan coated with cooking spray. Bake at 450° for 15 minutes. Decrease oven temperature to 350° (do not remove lamb from oven). Bake at 350° for 1 hour and 20 minutes or until a thermometer inserted in thickest portion of the lamb registers 145° (medium-rare). Place lamb on a cutting board. Cover loosely with foil; let stand for 15 minutes.