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
