Harvest Leg of Lamb

Autumn is here! Well, not so much in Florida, but my calendar says it should be autumn and I'm craving autumn food. Here is one of our favorite autumn meals. I love to serve this on the weekends when I have people over for football. Especially if it's a cold, wet day.

1 5 to7 lb whole lamb leg roast (bone in)
6 cloves garlic, cut into thin slices (about half a bulb)
2 to 3 tablespoons lemon juice
3 tablespoons snipped fresh parsley
2 tablespoons olive oil
1 tablespoon Italian seasoning or dried oregano, crushed
1 teaspoon pepper

1. Trim fat from meat. With the tip of a knife, cut ½” wide slits into roast at 1” intervals (approximately 36 holes) inserting a thin slice of garlic in each. Brush meat surface with lemon juice. Stir together parsley, oil, Italian seasoning or oregano, and pepper. Pat parsley mixture into meat. Wrap tightly in plastic wrap; refrigerate overnight.

2. Place meat, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat, without touching bone. Roast in 325 oven until thermometer registers 140 for medium rare (1 ¾ to 2 ¼ hours) or 155 for medium (2 to 2 ½ hours). Transfer meat to serving platter. Cover meat with foil and let stand for 15 minutes before carving.

Serves 12 to 16

Calories: 187
Fat: 8 grams
Saturated fat: 3 grams
Sodium: 68 mg
Carbs: 2 grams