Garlic and Oregano Roast Lamb

Serving Size:

Makes 6 servings

Prep Time:

10 minutes plus overnight stand time

Cook Time:

45 – 60 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cloves garlic, crushed
• Juice and zest of 1 lemon
• 1/2 cup red wine
• 2 pounds boneless lean leg of lamb
• Salt to taste

Instructions:

Combine olive oil, oregano, basil, garlic, lemon and red wine in a plastic bag. Add lamb to the marinade and mix well. Remove the air and seal bag with a twist tie. Refrigerate overnight, if possible.

Preheat oven to 375 °F.

Drain the lamb and place on a rack in a roasting pan. Reserve the marinade. Roast for 45 to 60 minutes for medium rare. Baste twice with extra marinade during cooking.

Remove from oven, wrap in foil and rest 20 minutes before carving.

Tip: Leftovers can be used for sandwiches and wraps.

Serve lamb with roasted vegetables including sweet potatoes, zucchini, carrots and onions.

Nutrition Per Serving:

276 calories, 13 g total fat, 117 mg cholesterol, 89 mg sodium, 1 g carbohydrate, 0 g fiber, 35 g protein