(makes about 16 servings)
|1||7-pound (3.4 kg) leg of lamb, well trimmed of fat|
|3||large garlic clove, peeled and sliced|
|3||shallots, peeled and minced|
|2||tablespoons (30 ml) fresh thyme leaves|
|2||teaspoons (10 ml) finely grated lemon zest|
|salt (optional) and freshly ground pepper to taste|
- Preheat oven to 350°F (180°C, Gas Mark 4). Using the tip of a sharp knife, make 1/2-inch (2.5 cm) slits over the top and sides of the lamb. Press a garlic slice into each slit.
- In a small bowl, combine the remaining ingredients and using your hands, rub the mixture evenly over the lamb. Place the lamb on a rack in a large roasting pan.
- Roast for about 2 hours or until an instant-reading meat thermometer inserted into the thickest part of the meat registers 150°F (66°C) for medium-cooked meat. Transfer the lamb to a carving board and cover with foil. Let stand for 15 minutes.
- Carve the lamb in thin slices and arrange on a heated serving platter. Serve at once.
|Per 4-ounce (120 g) serving:||217 calories (38% calories from fat), 32 g protein, 9 g total fat (4.1 g saturated fat), 0 carbohydrate, 0 dietary fiber, 101 mg cholesterol, 77 mg sodium|
|Diabetic Exchanges:||4 lean meat|