A leg of lamb marinated in an herb-and-garlic paste and oven-roasted makes a handsome centerpiece for your Easter table. Look for bone-in meat, often labeled semi-boneless because it’s been trimmed and prepared for easy roasting and carving. Plan on marinating it for several hours or overnight. Be sure to insert a meat thermometer before roasting to check for doneness, or use an instant-read thermometer.

1/2 cup olive oil
1/3 cup lemon juice
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 (5- to 7-lb.) bone-in leg of lamb

1. Combine all of the ingredients, except lamb, in blender or food processor; blend until smooth. Pour into large resealable plastic bag; add lamb, turning to coat. Place in shallow baking pan. Refrigerate 5 hours or overnight, turning occasionally.

2. Heat oven to 450°F. Place roasting rack in shallow roasting pan. Remove lamb from marinade; discard marinade. Arrange lamb on rack.

3. Bake 25 minutes. Without opening oven door, reduce oven temperature to 350ºF. Bake an additional 1 hour to 1 hour 15 minutes or until internal temperature reaches 135ºF. to 145ºF. for medium rare. Cover loosely with foil; let stand 20 minutes before thinly slicing.

8 servings

PER SERVING: 315 calories, 16 g total fat (5 g saturated fat), 39 g protein, .5 g carbohydrate, 125 mg cholesterol, 170 mg sodium, 0 g fiber