A flavorful herb rub and a crusty bread-crumb topping give this leg of lamb a company-special touch. We found that lemon juice rubbed on the lamb is an excellent replacement for the olive oil generally called for in a recipe of this type.
To lose the fat and calories we:
- reduced the amount of oil
- chose a lean cut of lamb and removed all fat
- replaced beef broth with water
- omitted the gravy
| Before | After | |
| Calories | 340 | 202 |
| Fat (g.) | 23 | 8.5 |
| % Calories from Fat | 60% | 37% |
| Cholesterol (mg.) | 108 | 74 |
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 1 boneless leg of lamb (3 pounds), trimmed of all visible fat, rolled and tied
- 1/2 cup fine dry plain bread crumbs (for Passover, substitute 1/4 cup crumbled matzo bread and 1/4 cup matzo meal)
- 1/4 cup minced fresh parsley
- 1/3 cup water
- 1 tablespoon olive oil
In a small bowl, stir together the garlic, rosemary, thyme, pepper and salt. Rub the lemon juice into the lamb. Spread the garlic mixture over the lamb. Cover and refrigerate for 3 to 4 hours. Preheat the oven to 300 degrees. Coat a roasting rack with nonstick spray and place the rack in a roasting pan. Place the lamb on the rack and roast for 1 hour. In a small bowl, stir together the bread crumbs and parsley. Stir in the water and oil to make a paste. Using the back of a large spoon, spread the paste over the lamb. Bake for 55 to 70 minutes, or until a meat thermometer registers 145 degrees (medium-rare) to 160 degrees (medium).
Makes 8 servings.
