1 boneless leg of lamb (6 to 8 pounds) trimmed of excess fat
1 oven cooking bag
3 large cloves of garlic, sliced in thin slivers
1 teaspoon extra virgin olive oil
½ cup white wine or light bodied red wine
1 teaspoon fresh rosemary, finely minced or 1 teaspoon dry
1 teaspoon thyme
½ teaspoon oregano
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon fresh ground pepper
cooking spray preferably olive oil cooking spray
kitchen twine or string
1. Mix seasonings together in a small bowl and set aside. Prepare oven bag by spraying inside lightly with cooking spray. Add 1 tablespoon flour to bag, and shake to distribute flour evenly and set aside.
2. Remove lamb from packaging and remove any netting used to keep the leg meat together. Rinse meat and dry with paper towels. Unfold leg and turn inner meat side up. Drizzle 1 teaspoons olive oil over meat and rub half of herb mixture into meat.
3. Turn meat fat side up and cut slits in the roast with the tip of a paring knife and poke garlic slivers inside. Spray lightly with cooking spray and rub remaining herb mixture on meat. Fold meat up into its original packaging shape and tie several short lengths of kitchen twine horizontally then vertically to keep lamb in an even bundle during roasting. This will allow the meat to cook evenly.
4. Place lamb meaty side up in a roasting pan fitted with a flat rack and let stand 30 minutes to 1 hour. Adjust oven rack to lowest position and heat to 450 degrees.
5. Pour 1 to 2 cups water into the bottom of roasting pan. Roast leg for 10 minutes at 450 degrees and then turn over to fatty side and roast for 10 minutes. Remove leg from oven and carefully place in an oven roasting bag closing with tie or string. Reduce heat to 325 degrees, return leg to oven meaty side up and continue roasting turning leg every 20 minutes until an instant read thermometer inserted into several locations registers 130 for medium or 140 for well.
6. Clip ends of roasting bag and allow juices/drippings to drain into roasting pan. Transfer roast to another pan or dish, cover with foil and rest 10 to 15 minutes.
7. While meat is resting, pour juices into a measuring cup with a spout attached to the bottom of the cup. (These cups are available at any cooking store and allow you to drain meat drippings or juices from the bottom up leaving the fat on top.)
8. Strain juices into a small sauce pan making sure you stop pouring/straining when you reach the layer of fat at the bottom of the cup. Add ½ cup white or light bodied red wine to juices and bring to simmer over medium heat. Adjust seasonings if necessary by adding more water or wine. Remove from heat and cover to keep warm.
9. Remove twine and slice meat into thin slices. Top slices with 1 to 2 tablespoons of Herbed Au Jus and serve with mint jelly and/or fat free sour cream mixed with horseradish to taste.
Each 3 oz. serving of lamb contains approximately 170 calories; 7.5 grams total fat; 3 grams saturated fat; 78 milligrams cholesterol; 0 carbohydrates; 0 dietary fiber; 24 grams protein; 60 milligrams sodium.