Herb-Crusted Leg of Lamb

Ingredients 2 tablespoons minced fresh parsley 1 tablespoon minced fresh rosemary,    or 1 teaspoon dried rosemary, crumbled 1 tablespoon minced fresh thyme,    or 1 teaspoon dried thyme, crumbled 1 tablespoon minced fresh mint,    or 1 teaspoon mint flakes 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon each salt and pepper 1 whole, bone-in leg of lamb (about 6 pounds) 2 cloves garlic, cut into 12 slivers Nutritional Information 1 serving: Calories 460 Saturated Fat 7g Total Fat 21g Protein 65g Carbohydrate 1g Fiber 1g Sodium 476mg Cholesterol 204mg

This year, try lamb the easy way, with this flavorful recipe. Makes 8 servings Preparation time: 25 minutes Roasting time: Until thermometer registers 145°F Standing time: 15 minutes Step 1: Preheat oven to 450°F. In a small bowl, combine parsley, rosemary, thyme, mint, oil, vinegar, mustard, salt and pepper. Step 2: Place lamb, fat-side-up, on a rack in a shallow roasting pan. With a small, sharp knife, cut twelve 1/2-inch-long by 1/2-inch-deep slits, 2 to 3 inches apart, in the top of lamb. Insert garlic slivers into each slit, pushing them into meat. Step 3: Spread herb mixture evenly over lamb. Insert a meat thermometer in center of meat, making sure it does not touch bone (or test later with an instant-read thermometer). Step 4: Roast, uncovered, 15 minutes. Reduce heat to 350°F and continue roasting, uncovered, until thermometer registers 145°F for rare or 160°F for medium. Step 5: Remove from oven and let stand 15 to 20 minutes before carving. Find out more about buying, cooking and carving lamb. PHOTO: © Lou Wallach