Harvest Leg of Lamb

Garlic and lemon flavor this roasted leg of lamb. If you are unable to find a whole leg of lamb, proceed with the recipe following the instructions in the note to use two boneless leg roasts.


Harvest Leg of Lamb


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Prep Time: 30 mins
Total Time: 2 hrs 45 mins
Servings: 12 to 16 servings
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Ingredients
 
savings in
 
  • 1  5- to 7-lb.  whole lamb leg roast (bone-in)On Sale
  • 6  cloves  garlic, cut into thin slicesOn Sale
  • 2  to 3 Tbsp.  lemon juiceOn Sale
  • 3  Tbsp.  snipped fresh parsleyOn Sale
  • 2  Tbsp.  olive oil or cooking oilOn Sale
  • 1  Tbsp.  Italian seasoning or dried oregano, crushedOn Sale
  • 1  tsp.  pepperOn Sale

Directions
1.
Trim fat from meat. With the tip of a knife, cut 1/2-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.
2.
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 meat's temperature will rise 5 degrees F during standing.) Makes 12 to 16 servings.

Note
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 information
Calories 187, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 79 mg, Sodium 68 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 0 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 2%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet
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