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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%)
 

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