Method:Roasting

1. Formula

1. 1 (4 pound) bone-in leg of lamb, shank portion, trimmed of fat
2. 3 cloves garlic, sliced
3. 1 1/2 teaspoons extra virgin olive oil
4. 1 teaspoon dried oregano
5. 1 teaspoon dried thyme leaves
6. Kosher salt and freshly ground pepper, to taste
7. 3/4 cup water

2. Nutrition Information

• Calories: 243 kcal
• Carbohydrates: 0 g
• Dietary Fiber: 0 g
• Fat: 14 g
• Protein: 25 g
• Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat oven to 350 degrees F. Place a wire rack in a shallow roasting pan.
2. Make short, deep slits all over lamb with a sharp knife and fill with garlic slices. Rub the lamb with oil and sprinkle with oregano, thyme, salt and pepper. Transfer to the prepared pan.
3. Roast the lamb for 1 hour. Add water to pan and roast for 15 to 20 minutes more, or until an instant-read thermometer inserted into the center registers 135 degrees F for medium-rare. Transfer the lamb to a serving platter, tent with foil and let rest for 15 minutes before carving.
4. Meanwhile, skim off any fat from pan juices and pour juices into a small saucepan. Reheat gently over low heat. Carve the lamb into thin slices and serve with pan juices.

4. Remark