Ingredients
- 1 4- to 5-pound bone-in leg of lamb, shank portion, trimmed of fat
- 3 cloves garlic, sliced
- 1 1/2 teaspoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- Kosher salt & freshly ground pepper, to taste
- 3/4 cup water
Cooking Directions
Step 1
Preheat oven to 350°F. Place a wire rack in a shallow roasting pan.
Step 2
Make short, deep slits all over lamb with a sharp knife and fill with garlic slices. Rub the lamb with oil and sprinkle with oregano, thyme, salt and pepper. Transfer to the prepared pan.
Step 3
Roast the lamb for 1 hour. Add water to pan and roast until an instant-read thermometer inserted into the center registers 135°F for medium-rare, 15 to 20 minutes more. Transfer the lamb to a serving platter, tent with foil and let rest for 15 minutes before carving.
Step 4
Meanwhile, skim off any fat from pan juices and pour juices into a small saucepan. Reheat gently over low heat. Carve the lamb into thin slices and serve with pan juices.
Nutrition Info
- Serving: Per 3-ounce serving
- Calories: 143
- Carbohydrates: 1g
- Fat: 22g
- Protein: 35g
- Dietary Fiber: 0g
- Saturated Fat: 9g
- Monounsaturated Fat: 9g
- Cholesterol: 122mg
- Potassium: 204mg
- Sodium: 141mg
- Exchanges: 3 lean meat
- Carbohydrate Servings: 0