Leg of Lamb with Garlic and Rosemary 

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Serves: 20 person(s)

Preparation Time: 15 mins
Cooking Time: 1 hr 30 mins
Extra Time: 1 hr (or overnight, for marinating)

A delectable, elegant, yet easy-to-make recipe sure to grace your table!
Per serving: 168 calories and 7.5 g fat
Saves: 128 calories and 14.5 g fat over a regular leg of lamb!

Ingredients:

Lamb makes a good centerpiece for a main meal. By simply replacing a regular, untrimmed leg with a lean, trimmed leg of lamb, this made-over entrée drops the calories and fat. Using fresh instead of dried or ground herbs adds aroma and further brings out the flavor of the lamb.

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover
1 lean leg of lamb, trimmed (approximately 4 1/2 - 6 lbs) * 1 half a lemon 2 garlic cloves, sliced (2-3 cloves) 1 large handful of roughly chopped fresh rosemary 4 Tbsp olive oil 1 pinch each of salt and freshly ground black pepper 1 cup dry red wine

Traditional Recipe
1 leg of lamb, lean and 1/4-inch fat (about 5 lbs) 1/4 cup olive oil 1 cup dry red wine 2 garlic cloves 1 tsp dried thyme 1 tsp dried rosemary 1/4 tsp dried oregano 1/2 tsp salt 1 tsp black pepper

Directions:

With a sharp knife, make a number of incisions into the skin of the lamb and push 1 to 2 slivers of garlic into each incision.

Squeeze the juice of the lemon over the lamb and then sprinkle with the chopped rosemary. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic.

Season with the salt and pepper before placing in a large ziplock bag or loosely covered in a non-metal container. Marinate for at least an hour, or overnight if possible.

Roast the leg in a sturdy roasting pan in a preheated oven at 325°F. Allow 10 to 12 minutes per pound plus an extra 20 minutes for pink meat, 13 to 14 minutes per pound plus 20 minutes for medium, and 20 minutes per pound plus 20 minutes for well done.

Variations:

* This recipe was calculated for a 5-pound leg. For a 4 1/2 or 6-pound leg, need to adjust the nutritional data.

If desired, serve with scalloped potatoes and a vegetable side dish (see recipes below). Serving suggestions are not included in the nutritional analysis.

Author:

California Sheep Commission
CA Lamb

Related Recipes:

Lemon-Walnut Green Beans
Scalloped Potatoes