WW Points: 5
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
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).
Calories 202; Fat (grams) 8.5; Percent Calories from Fat 37%; Cholesterol (milligrams) 74 Fiber (grams) 0.5.
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/
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