Lamb makes a wonderful Sunday dinner roast. If you don’t want to roast a whole leg of lamb at once because it’s a lot of meat, ask the butcher to cut one leg into two roasts. Make half now, and freeze the other half for another day.
YIELD: 3 servings
INGREDIENTS:
- Leg of lamb, with or without the bone in
- 1 cup dry red wine
- 1 cup olive oil
- 5 cloves garlic, crushed
- 3 tablespoons lemon juice
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
INSTRUCTIONS:
- Place your leg of lamb in a pan large enough to hold it.
- Combine the wine, 1/2 cup of the olive oil, 3 cloves of garlic, and the lemon juice, rosemary, and oregano. Pour this marinade over the lamb, and let the lamb sit in it for at least 5 to 6 hours, turning it from time to time.
- Preheat the oven to 425°F. Remove the meat from the marinade and place it on a rack in a roasting pan. Leave the rosemary needles and bits of oregano clinging to it.
- Combine the remaining olive oil and cloves of garlic, and spoon this mixture over the lamb, coating the whole leg. Position the leg with the fat side up and insert a meat thermometer deep into the center of the thickest part of the meat, but don’t let it touch the bone.
- When the oven is up to temperature, put your roast in and set the timer for 10 minutes. After 10 minutes, turn the oven down to 350°F and roast for about 30 minutes per pound of meat, or until the meat thermometer registers 170° to 180°F.
- Remove the lamb from the oven, and let it sit for 15 to 20 minutes before carving.
PER SERVING:
- No carbohydrates or fiber to speak of, and about 21 grams of protein.
