Simple Roasted Leg of Lamb

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.

This recipe goes with Tabbouleh with Roast Lamb, Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread, Cavatappi Salad with Roast Lamb, Lamb Sandwiches with Green Pea Spread and Herbed Mayo, Greek Lamb and Potato Salad, Roast Lamb Pitas with Spicy Sesame Yogurt Sauce, Roast Lamb and White Bean Salad, Barley-Mushroom Salad with Lamb and Goat Cheese, Lamb and Couscous Salad, Curried Noodle Salad with Roast Lamb

Yield: 17 servings (serving size: about 3 ounces)

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

Preparation

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.

Preheat oven to 450°.

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.

Nutritional Information

Calories:

190 (47% from fat)

Fat:

9.9g (sat 4g,mono 4.2g,poly 0.7g)

Protein:

23.2g

Carbohydrate:

0.4g

Fiber:

0.1g

Cholesterol:

78mg

Iron:

1.8mg

Sodium:

74mg

Calcium:

9mg