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Roast Leg Of Lamb With Herb Crust

main dish, low fat, lamb

3 garlic cloves; minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon salt
2 teaspoons lemon juice
3 pounds boneless leg of lamb; trimmed of all
visible fat, rolled and tied
1/2 cup fine dry plain bread crumbs
(for Passover, substitute 1/4 cup
crumbled matzo bread and 1/4 cup
matzo meal)
1/4 cup minced fresh parsley
1/3 cup water
1 tablespoon olive oil

In a small bowl, stir together the garlic, rosemary, thyme, pepper and salt. Rub the lemon juice into the lamb. Spread the garlic mixture over the lamb. Cover and refrigerate for 3 to 4 hours. Preheat the oven to 300 degrees. Coat a roasting rack with nonstick spray and place the rack in a roasting pan. Place the lamb on the rack and roast for 1 hour. In a small bowl, stir together the bread crumbs and parsley. Stir in the water and oil to make a paste. Using the back of a large spoon, spread the paste over the lamb. Bake for 55 to 70 minutes, or until a meat thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). This recipe yields 8 servings. Comments: A flavorful herb rub and a crusty bread-crumb topping give this leg of lamb a company-special touch. We found that lemon juice rubbed on the lamb is an excellent replacement for the olive oil generally called for in a recipe of this type. Nutritional Information Per Serving: Calories 202; Fat (grams) 8.5; Percent Calories from Fat 37%; Cholesterol (milligrams) 74 Fiber (grams) 0.5.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-14-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 19 Calories (kcal); 2g Total Fat; (78% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00

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