ROAST LEG OF LAMB

Roast Leg of Lamb image

"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 bone-in leg of lamb (6 to 8 pounds), trimmed
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil

Steps:

Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan, fat side up. Cut 12-14 slits 1/2-in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. , Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2 to 2-1/2 hours. Let meat stand 15 minutes before slicing.

Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 114mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges