Serves: 6
Total Calories: 61

1 shank-end leg of lamb, well trimmed (about 3 pounds)
2 cloves garlic
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
1/4 cup freshly grated Pecorino Romano cheese or Parmigiano-Reggiano
1 teaspoon grated lemon zest
1/2 teaspoon dried oregano
salt and freshly ground black pepper
2 tablespoons olive oil

1 Place a rack in the center of the oven. Preheat the oven to 425°F.

2 Very finely chop the garlic, basil, and mint. In a small bowl, stir the mixture together with the cheese, lemon zest, and oregano. Stir in 1 teaspoon salt and freshly ground pepper to taste. With a small knife, make slits about 3/4-inch deep all over the meat. Stuff a little of the herb mixture into each slit. Rub the oil all over the meat. Roast for 15 minutes.

3 Turn the heat down to 350°F. Roast 1 hour more or until the meat is medium-rare and the internal temperature reaches 130°F on an instant-read thermometer placed in the thickest part but not touching the bone.

4 Remove the lamb from the oven and transfer to a cutting board. Cover the lamb with foil and let rest 15 minutes before carving. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 61
Calories from Fat: 50

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