Lamb, Crushed Herb Lamb

By lknowles

For carving, select a leg of lamb with an exposed bone shank. It makes a great handle. Slice the meat parallel to the bone. Outside slices will be well done, and the center rare. Serve with oven roasted new potatoes.

Ingredients

• 1 Leg Of Lamb (5 1/2 Lb)
• 6 Cloves Garlic
• 2 Shallot
• 2 Tsp Rock Salt (or Kosher)
• 2 Tbsp Dried Thyme
• 2 Tbsp Dried Rosemary
• 2 Tbsp Pepper, Freshly Ground
• 1/4 Cup Olive Oil

Details

Servings 8

Preparation

Step 1

Trim and discard fat and any transparent membrane from the surface of the lamb. Peel garlic and shallots and cut into 1/4 inch thick slivers. Pierce lamb all over with the tip of a small knife and insert garlic and shallots into cuts (lamb will look like a porcupine). Also tuck 2 tsp rock salt into the cuts, spacing evenly over the meat. Mix thyme, rosemary, pepper and olive oil and pat the mixture all over the lamb. Roast at 350° or grill over indirect heat until internal temperature reaches 125° (for rare) or 135° (for medium-rare), about 1 hour and 10 minutes to 1 hour and 30 minutes.

Per Serving: 874 Cal (61% from Fat, 38% from Protein, 1% from Carb); 80 g Protein; 58 g Tot Fat; 22 g Sat Fat; 27 g Mono Fat; 4 g Poly Fat; 2 g Carb; 1 g Fiber; 224 mg Sodium; 290 mg Cholesterol; AccuPoints = 22.2; Exchanges = 11½ Lean Meat - 5 Fat