- Course: Main Course
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Splurge
- Favorited: 91 Times
If anyone is an expert at cooking fabulous tasting lamb, the Greeks are. Lots of lemon, garlic, rosemary, and oregano infuse this spring roast.
- 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
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 includes 1/8 teaspoon of added salt per serving and using a 5 1/2 pound leg of lamb.