• 4 Ratings

Garlic and lemon flavor this roasted leg of lamb. If you are unable to find a whole leg of lamb, use two boneless leg roasts.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. With the tip of a knife, cut 12-inch-wide slits into roast at 1-inch intervals (approximately 36 holes), inserting a thin slice of garlic into each. Brush meat surface with lemon juice. Stir together parsley, oil, Italian seasoning or oregano, and pepper. Pat parsley mixture onto meat . Wrap tightly in plastic wrap, refrigerate overnight.

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Instructions Checklist
  • Place meat, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat, without touching bone. Roast in a 325 degrees F oven until thermometer registers 140 degrees F for medium rare (1 3/4 to 2 1/4 hours) or 155 degrees F for medium (2 to 2 1/2 hours). Transfer meat to serving platter. Cover meat with foil and let stand for 15 minutes before carving. (The meats temperature will rise 5 degrees F during standing.) Makes 12 to 16 servings.

Tips

To use 2, 1 1/2- to 2-pound boneless leg roast: Prepare as above except roast 1 to 1 1/4 hours for medium rare or 1 1/4 to 1 1/2 hours for medium.

Nutrition Facts

187 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 79 mg cholesterol; 68 mg sodium. 289 mg potassium; 2 g carbohydrates; 0 g fiber; 0 g sugar; 25 g protein; 0 RE vitamin a; 97 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 3 mcg vitamin b12; 20 mg calcium; 3 mg iron;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1