Recipe: Greek Style Roast Leg of Lamb

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Categories: Greek, Roast, Lamb, Meats

Yield: 1 Servings

      1 lg (6-10 lb) leg of fresh lamb
           -- with bone in
      1 lg Bulb of garlic (at least 6
           -- cloves) don't use powder
           Sprigs fresh mint/parsley
           -- for garnish

-------------------MARINADE------------------------

1/2 c Good quality virgin olive

           -- oil spanish preferred
           2-3 cloves fresh garlic
           -- crushed into paste
      1 c  Fresh squeezed lemon juice
           -- 3-4 lemons
           2-3 tablespoon dried
           -- oregano rubbed between
           -- palms to release flavor
      2 tb Dried rosemary hand rubbed
           -- to release flavor or
           -- ground
      1 tb Dried basil hand rubbed to
           -- release flavor or ground
      1 tb Thyme savory or sage your
           -- choice optional
      1 ts Salt and freshly ground
           -- black pepper to taste
           -- optional

For marinade, mix together olive oil, garlic, lemon juice, oregano, rosemary, basil, salt and pepper (if desired), thyme, savory or sage (if desired). Blend well and save the lemon halves for the roasting pan. Preheat oven to 450 degrees. Trim off all fat, this makes a big difference in flavor- lamb fat is not delicious. Cut 3-6 cloves garlic into slivers. Make several deep incisions in meat, on top and bottom of roast, with knife and insert garlic slivers. Place lamb leg on rack into roasting pan. Put squeezed lemon halves from marinade into bottom of pan. Brush lamb with marinade before roasting, place in oven and immediately reduce heat to 350 degrees. Baste meat with marinade every 20 minutes while roasting, until meat reaches desired doneness (roast at 10 minutes per pound for rare; 15 minutes per pound for medium; and 20 minutes per pound for well done. Let roast rest 10 minutes in pan after removing it from the oven before carving. Serves 1 person per pound. Garnish with mint sprigs or parsley.

Famous last words: I did it my way

Comments On This Page:

review of recipe posted by Walter Williams on 12/26/2006 at 18:23:23 from IP# 72.35.111.111
This recipe was great. I made this for our Christmas Dinner and it was recieved and appreciated with enthusiasim. I made it with a de-boned leg of lamb and on the inside of the leg I rubbed fresh minced garlic. Still put the slits in the top and put in garlic.Thank you Five Star recipe. Thank you for sharing.
What can we do with the marinade?

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