Ingredients

Preparation 30 minutes, roasting 2 hours, standing time 15 minutes

5- to 7-pound whole lamb leg roast (bone-in)
6 cloves garlic, cut into thin slices (about half a bulb)
2 to 3 tablespoons lemon juice
3 tablespoons snipped fresh parsley
2 tablespoons olive oil or cooking oil
1 tablespoon Italian seasoning or dried oregano, crushed
1 teaspoon pepper

Directions

Trim fat from meat. With the tip of a knife, cut 1/2-inch-wide slits into roast at 1-inch intervals (about 36 holes), inserting a thin slice of garlic in each. Brush meat surface with lemon juice. Stir together parsley, oil, Italian seasoning or oregano, and pepper. Pat parsley mixture onto meat. Wrap tightly in plastic wrap; refrigerate overnight.

Place meat, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat, without touching bone. Roast in a 325 F oven until thermometer registers 140 F for medium rare (1 3/4 to 2 1/4 hours) or 155 F for medium (2 to 2 1/2 hours). Transfer meat to serving platter. Cover meat with foil and let stand for 15 minutes before carving. (Meat temperature will rise 5 degrees during standing.) Makes 12 to 16 servings.

Nutrition information per serving: 187 cal., 8 g total fat (3 g saturated fat), 79 mg chol., 68 mg sodium, 2 g carbo., 0 g fiber, 25 g pro.