Roast Leg of Lamb with Herbs

1 leg of lamb (5 to 6 lb.)

3 tablespoons dry white wine or lemon juice

2 tablespoons chopped parsley

2 tablespoons chopped fresh mint leaves

2 tablespoons olive oil

1 tablespoon minced garlic

1 teaspoon paprika

1/2 teaspoon crushed or crumbled dried bay leaves

About 1/2 teaspoon pepper

Salt

Step 1

Rinse lamb and pat dry; trim off and discard excess surface fat.

Step 2

In a small bowl, mix wine, parsley, mint, olive oil, garlic, paprika, bay leaves, and 1/2 teaspoon pepper. Rub all over lamb.

Step 3

Set lamb on a rack in an 11- by 17-inch pan. Roast in a 375° regular or convection oven until a thermometer inserted through thickest part of meat to the bone registers 140° for medium-rare, about 1 1/2 hours, or 150° for medium, about 1 3/4 hours. If drippings begin to burn, pour water into pan, 1/4 cup at a time, as needed.

Step 4

Transfer lamb to a rimmed board or platter and, keeping it warm, let stand 10 to 15 minutes. Slice meat from the bone to serve. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 279Calories from Fat 39

% Daily Value *
Total Fat 12g19%

Saturated Fat 4g20%
Cholesterol 121mg41%
Sodium 94mg4%
Total Carbohydrate 0.9g1%

Dietary Fiber 0.2g1%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Roast Leg of Lamb with Herbs