Roasted leg of lamb

9
9
9
Smartpoints value per serving
Total Time
1 hr 6 min
Prep
6 min
Cook
1 hr
Serves
8
Difficulty
Easy
For a delicious side to the perfectly cooked lamb and onions, we suggest adding a zucchini-tomato medley to complete the meal. Here's how you can make it happen while the lamb is roasting: In a shallow baking dish sprayed with olive oil nonstick spray, arrange 4 sliced zucchini and 8 sliced small tomatoes in overlapping rows. Sprinkle with fresh or dried thyme, then season with salt and pepper. Spray lightly again with nonstick spray and bake alongside the lamb until tender. The veggies will take less time than the lamb, so be sure to keep an eye on them as they roast (start checking at the 20-minute mark).

Ingredients

garlic clove(s)

3 medium clove(s), minced

paprika

1 Tbsp

poultry seasoning

2 tsp

table salt

1½ tsp

black pepper

½ tsp

uncooked lamb leg(s)

2¼ pound(s), trimmed

uncooked onion(s)

4 medium, sliced

white wine

¾ cup(s), or dry vermouth

Instructions

  1. Preheat the oven to 400°F. Lightly spray a roasting pan with nonstick spray.
  2. Stir together the garlic, paprika, poultry seasoning, salt, and pepper in a small bowl. Add enough water to form a thick paste and rub all over the lamb.
  3. Place the lamb in the prepared roasting pan and top with the onions. Pour the wine into the pan. Roast until an instant-read thermometer inserted into the center of the lamb registers 145°F for medium-rare, about 1 hour.
  4. Transfer the lamb to a cutting board and let stand 10 minutes. Cut into 24 slices and serve with the onions. Yields 3 slices lamb and about 1⁄2 cup onion per serving.

A happier, healthier you starts here