← Back to Search Results
roasting Greek
Lemony Leg of Lamb, Greek Style

Photo by: Joseph De Leo
Comments: 0
 

Recipe

If anyone is an expert at cooking fabulous tasting lamb, the Greeks are. Lots of lemon, garlic, rosemary, and oregano infuse this spring roast.

Yield: Makes 8 servings

Ingredients

  • 1 tablespoon grated lemon zest
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary, coarsely crumbled
  • 3 cloves garlic, minced
  • 1/3 cup unbleached all-purpose flour
  • 6 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 leg of lamb, 5½ to 6 pounds, excess fat trimmed
  • ¾ cup water

Directions

1. Preheat the oven to 425° F.

2. In a small mixing bowl combine the lemon zest, oregano, rosemary, garlic, and flour. Stir in the lemon juice to make a paste, then season with salt and pepper. Make ½-inch, deep slits allover the leg of lamb. Rub the lemon paste all over the leg, making sure it gets into the slits.

3. Put the lamb on a rack in a roasting pan and pour the water into the bottom of the pan. Roast the lamb 30 minutes. Reduce the heat to 325° F and continue roasting until a meat thermometer registers 145° F for medium-rare meat, 1 to 1¼ hours longer.

4. Transfer the lamb to a cutting board and let sit 10 minutes before carving. Skim the fat from the pan juices and spoon over the sliced lamb.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving and using a 5 1/2 pound leg of lamb.

874kcal (44%)
47mg (5%)
7mg (11%)
1mcg RAE (0%)
755mg
73mg
54g
0g
1g
6g
225mg (75%)
466mg (19%)
30g (152%)
69g (106%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
raos-cookbook Rao's Cookbook
by Frank Pellegrino
desserts-4-today Desserts 4 Today
by Abby Dodge
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cooking-for-friends Cooking for Friends
by Gordon Ramsay
new-american-table New American Table
by Marcus Samuelsson
living-raw-food Living Raw Food
by Sarma Melngailis
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-sweet-life The Sweet Life
by Kate Zuckerman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?