About 4 1/2 pound leg of lamb (bone-in, short shank)
4 cloves garlic, slivered
2 tablespoons olive oil
1/3 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation Instructions:

Using sharp knife, trim away excess fat from lamb, then cut deep slits in meat and insert slivers of garlic. Rub oil all over surface. Place lamb in shallow roasting pan; sprinkle with lemon juice, salt and pepper. Let stand for 30 minutes at room temperature. Roast in 375 degree oven for about 2 hours, or until meat thermometer registers 140 degrees for rare, 160 degrees for medium or 175 degrees for well done. Cover with foil and let stand for 10 minutes before carving. Makes about 6 servings.

Per serving: 308 calories; 13 g fat; 1 g carbohydrates; 44.5 g protein; 0 g fibre.