Rating: 4 stars
1 Ratings
  • 1 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

We call for a boneless leg of lamb for convenience; if you'd rather use a bone-in leg, it may take an hour to reach 130°.

Robin Bashinsky
Recipe by Cooking Light December 2014

Gallery

Credit: Christopher Testani; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 6 (serving size: 3 ounces lamb and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine first 6 ingredients; rub over lamb.

  • Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl. Add lamb; cook 10 minutes, turning to brown on all sides. Place pan in oven. Roast at 425° for 20 minutes or until a thermometer inserted in center registers 130°. Remove lamb from pan; let stand at room temperature for 20 minutes. Cut across the grain into thin slices.

  • Heat pan over medium-high heat. Add thyme, dates, and shallot; sauté 2 minutes, scraping to loosen browned bits. Add wine; cook 2 minutes or until syrupy. Add stock; cook until reduced to 1/2 cup. Stir in olives, juice, and honey. Cook 3 minutes or until slightly thickened. Serve sauce with lamb.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

252 calories; fat 10.4g; saturated fat 2.5g; mono fat 6g; poly fat 1g; protein 24g; carbohydrates 12g; fiber 1g; cholesterol 73mg; iron 2mg; sodium 370mg; calcium 25mg.
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