Spring Forward

On the menu: an Easter feast featuring a leg of lamb, risotto, asparagus and more!

Roast Leg of Lamb

Prep: 5 min. Bake: 2 hours + standing Makes: 10 servings.

Lamb intimidates some, but this recipe uses a simple herb mixture that provides a ton of flavor.-Sharon Cusson, Augusta, ME

1 bone-in leg of lamb (6 to 8 lbs.), trimmed

2 garlic cloves, minced

1/2 tsp. dried thyme

1/2 tsp. dried marjoram

1/2 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. pepper

1 tsp. canola oil

1. Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan, fat side up. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 tsp. into the slits. Brush roast with oil; rub with remaining herb mixture.

2. Bake, uncovered, until meat reaches desired doneness (for medium-rare, thermometer should read 135°; medium, 140°; medium well, 145°), 2-21/2 hours. Let stand 15 minutes before slicing.

5 OZ. COOKED LAMB 227 cal., 9g fat (4g sat. fat), 122mg chol., 114mg sod., O carb. (O sugars, O fiber), 34g pro. Diabetic Exchanges 5 lean meat.

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