Lemony Leg of Lamb, Greek Style
If anyone is an expert at cooking fabulous tasting lamb, the Greeks are. Lots of lemon, garlic, rosemary, and oregano infuse this spring roast.
Total Timeunder 2 hours
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Textureherby, meaty, savory
- 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
Preheat the oven to 425° F.
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.
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.
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