Herb and Garlic Roast Lamb

This was our New Year’s Eve dinner, and it was pretty good.  I thought it was a great base (original came from Bon Appetit), but first, I undercooked it a bit and it had to go back in.  Second, I thought the herb rub was *too* herb-tastic.  Next time, I will cut back a bit on the herbs.  Recipe is with portions cut back.  We used a 2-lb butterflied boneless leg of lamb and served it with herb roasted potatoes and almond green beans.


  •     8 garlic cloves
  •     1 tablespoons chopped fresh thyme leaves
  •     1 tablespoons chopped fresh rosemary leaves
  •     2 tablespoons chopped fresh parsley leaves
  •     1/2 teaspoon freshly ground black pepper
  •     1 tablespoon coarse salt
  •     1 tablespoons olive oil
  •     Boneless, butterflied leg of lamb

Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.

Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

Preadheat oven to 425 and roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare. Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.

Cut lamb into slices and serve.

The lamb itself was not too terrible WW points-wise…a serving was 5 points.  However, after adding potatoes and plenty of wine it was…uhm, not compatible.


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