Roasted Leg of Lamb (Greek Style)
Recipe: #4871
March 10, 2012
Categories: Lamb/Mutton, Greek, Christmas, Easter, Fathers Day Mothers Day, Oven Roast, more
"Plan a day ahead the roast needs to be refrigerated for 24 hours before cooking, add on the lemon juice just before cooking"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (274.6 g)
- Calories 767.8
- Total Fat - 66.8 g
- Saturated Fat - 25.3 g
- Cholesterol - 186.8 mg
- Sodium - 654.4 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.1 g
- Protein - 38.4 g
- Calcium - 45.8 mg
- Iron - 3.7 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Wash meat well; pat dry and set on rack in roasting pan.
Step 2
In a bowl mix the slivered garlic with salt, pepper and dried oregano.
Step 3
Using a small sharp paring knife make incisions (small slits) all over in lamb. Insert seasoned garlic slivers which have been mixed in olive oil and melted butter mixture into the slits Rub remaining butter and oil mixture over surface of lamb.
Step 4
Cover and refrigerate 24-48 hours.
Step 5
Preheat oven to 325 degrees F (bottom oven rack).
Step 6
Pour the juice of lemon over the leg of lamb. Season the lamb with more black pepper if desired.
Step 7
Cover pan with a lid and cook at 325 degrees for 3 hours. During roasting period add 1 cup water to liquid in pan; baste often until meat is browned and done to taste (about halfway through cooking period, small peeled potatoes and/or small onions may be placed in pan around the lamb).
Tips
No special items needed.
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