My Granny used to cook a large leg of lamb every year for our large Easter gathering, along with small roasted red potatoes.
She would set the table with a basket centerpiece that displayed her antique collection of hand carved, wooden Ukrainian eggs brought back from her travels around the world.
- 1/2 cup chopped mixed fresh herbs, like rosemary, sage, thyme, and lavender
- 1/4 cup chopped garlic (about 8-10 cloves)
- 2 teaspoons lemon zest
- 1 bone-in leg of lamb, 5 to 6 pounds, trimmed of excess fat
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper, to taste
- 1 tablespoons extra-virgin olive oil
- Place the herbs, garlic and lemon zest in a food processor. Pulse until a chunky mixture forms. Set aside.
- Position a rack in the lower third of an oven and preheat to 450°F. Sprinkle the lamb with salt and pepper. Add the lamb and brown, 3 to 4 minutes per side. In a large roasting pan over medium-high heat, warm half the oil. Place a roasting rack in a large roasting pan. Add the lamb and rub with the herb mixture, front and back.
- Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, about 1 hour. After 30 minutes, cover the lamb loosely with a piece of aluminum foil so that the herb mixture does not burn. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Carve the lamb into thin slices and arrange on a warmed platter.
Nutritional Stats Per Serving (3/4 pound): 397 calories, 76 g protein, 0 g carbohydrates, 9 g fat (3 g saturated), 236 mg cholesterol, 0g fiber, 467 mg sodium.
Weight Watchers® Points Plus: 9