Leg of Lamb with Garlic and Rosemary

Leg of Lamb with Garlic and Rosemary

A delectable, elegant, yet easy-to-make lamb Recipe Makeover is sure to grace your table!

Per serving: 168 calories and 7.5g fat.

Saves: 128 calories and 14.5g fat over a regular leg of lamb!

Rating:

4 stars 4 stars 4 stars 4 stars (10 ratings made) Rate
Serves: 20 person(s) Change

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

Yield: 20 x 4 oz servings (4 oz raw)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

About this Recipe Makeover

Lamb makes a nice 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.

Ingredients Convert to Imperial Show Makeover Show Traditional

  • 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
  • 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.

Thanks to California Sheep Commission