Ingredients

  • 1 large onion, peeled and sliced
  • 6 to 8 cloves garlic, peeled and lightly crushed
  • 6 to 8 sprigs fresh thyme, bruised
  • 6 to 8 sprigs fresh oregano, bruised
  • 1 bottle dry white wine
  • 1 cup extra-virgin olive oil
  • 1 5-to-6-pound leg of lamb
  • 1 ½ teaspoons salt
  • 2 teaspoons coarsely ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      1313 calories; 96 grams fat; 30 grams saturated fat; 50 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 77 grams protein; 282 milligrams cholesterol; 827 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six to eight servings

Preparation

  1. Combine the onion, garlic, herbs, wine and olive oil in a shallow dish large enough to hold the lamb. Add the lamb and rub the mixture over it. Marinate in a cool place for 1 to 2 hours, turning frequently. Remove from the marinade about 2 hours before serving. Pat dry and bring to room temperature. Take the thyme, oregano and garlic out of the marinade. Remove the leaves from the thyme and oregano and mince with the garlic. Place in a small bowl. Stir in the salt, pepper and enough marinade to make a stiff paste.
  2. Preheat the oven to 450 degrees. Place the lamb on a rack in a shallow roasting pan. Rub the paste all over the lamb. Roast for 15 minutes. Reduce the heat to 350 degrees. Roast for 15 minutes more. Turn the lamb over. Roast for 30 minutes. Turn again and roast for 25 minutes longer. The lamb will be rare. Remove from the oven. Let it rest for 15 minutes. Carve, reserving the juices. Place on warmed serving plates. Drizzle with the juices. Serve with the beans and greens.

About 4 hours

Dining and Cooking