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[Obesity Discussion]

LEG OF LAMB WITH GARLIC AND PARSLEY

Servings: 8
Prep time: 0:10:00
Bake/Cook time: 2:30:00

Calories: 408
Fat: 16 grams
Protein: 60 grams
Carbohydrates: 0 grams
Fiber: 0 grams
Net Carbs: 0 grams
1 bone-in leg of lamb (about 8 pounds)
4 cloves garlic, sliced into 5 pieces each
20 leaves of Italian (flat leaf) parsley
1 tablespoon kosher salt or regular salt
black pepper
1. With the tip of a sharp knife, poke 20 holes in the leg of
lamb about 1 1/2" deep. Into each hole, stuff one slice of
garlic and one parsley leaf. Rub the leg of lamb all over
with kosher salt and black pepper. (This step can be
done up to one day in advance.)
2. Heat oven to 425. Place lamb in a roasting pan; roast 30
minutes. Reduce heat to 325, and baste the leg with any
juices that have accumulated in the pan. Cook about 2
hours (total cooking time is about 20 minutes per
pound), until an instant-read thermometer registers 130
(medium) in the thickest part. Remove roast from oven
and allow to rest 15 minutes.
3. Transfer roast to a cutting board. Carve in thin slices,
parallel to the bone. To make a natural gravy: Remove
fat from pan drippings, add 1 cup of water to the pan,
and simmer on the stovetop over a medium flame,
scraping up browned bits with a wooden spoon. Cook
until reduced to 3/4 cup.
Roast leg of lamb is both easy and impressiveand makes great
leftovers. Its important to let the roast rest at room temperature
for at least 10 minutes after removing it from the oven, before
carving, to allow natural juices to flow back into the meat.

Atkins - Leg of Lamb with Garlic and Parsley

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