Roast Leg of Lamb

Roast Leg of Lamb with Lemon-Thyme Sauce

Roast Leg of Lamb with Lemon-Thyme Sauce

Nutrition Facts

*Makes 6 servings

  • Amount Per Serving
  • Calories 454
  • Total Fat 24g
  • Saturated Fat 7g
  • Cholesterol 166mg
  • Sodium 557mg
  • Total Carbohydrates 4g
  • Dietary Fiber NA
  • Protein 51g
  • Active Time: 25 min.
  • Total Time: 2 hrs. 25 min.

    • Lamb rub
    • 2 Tbsp chopped fresh thyme
    • 1 Tbsp each olive oil, minced garlic and grated
    • 1/2 tsp each salt and pepper
    • 4 1/2-lb shank half leg of lamb, trimmed of excess fat
    • Lemon-thyme sauce
    • 3/4 cup light mayonnaise
    • 1/4 cup plain lowfat yogurt
    • 2 Tbsp chopped fresh thyme
    • 1 tsp each grated lemon peel, minced garlic and Worcestershire sauce
    • 1/4 tsp paprika
    • Lemon Baskets (optional)

Heat oven to 350°F. Have ready a large roasting pan with a rack. Rub: Mix ingredients. Rub all over lamb. Place lamb on rack in roasting pan. Roast 11/2 to 2 hours until a meat thermometer inserted in thickest part of leg, not touching bone, registers 135°F (rare), 145°F (medium) or 150°F (medium-well). Transfer to a serving platter, cover loosely with foil to keep warm and let stand 15 minutes before carving.

*Sauce: Whisk ingredients in a small bowl until smooth. Spoon into Lemon Baskets or a serving bowl.Lemon baskets Cut 3 lemons in half lengthwise. Remove pulp with a small serrated knife or grapefruit spoon. Bend 6 thyme sprigs; insert into sauce as “handles.”

*Planning Tip: The rub can be made up to 1 day ahead, and the sauce up to 3 days ahead. Refrigerate both