| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Greek, Roast, Lamb, Meats | 1 | Servings |
INGREDIENTS
| 1 | lg | (6-10 lb) leg of fresh lamb with bone in |
| 1 | lg | Bulb of garlic (at least 6 cloves) don't use powder |
| Sprigs fresh mint/parsley for garnish | ||
| 1/2 | c | Good quality virgin olive oil spanish preferred |
| 2-3 cloves fresh garlic crushed into paste | ||
| 1 | c | Fresh squeezed lemon juice 3-4 lemons |
| 2-3 tablespoon dried oregano rubbed between palms to release flavor | ||
| 2 | tb | Dried rosemary hand rubbed to release flavor or ground |
| 1 | tb | Dried basil hand rubbed to release flavor or ground |
| 1 | tb | Thyme savory or sage your choice optional |
| 1 | ts | Salt and freshly ground black pepper to taste optional |
INSTRUCTIONS
MARINADE For marinade, mix together olive oil, garlic, lemon juice, oregano, rosemary, basil, salt and pepper (if desired), thyme, savory or sage (if desired). Blend well and save the lemon halves for the roasting pan. Preheat oven to 450 degrees. Trim off all fat, this makes a big difference in flavor- lamb fat is not delicious. Cut 3-6 cloves garlic into slivers. Make several deep incisions in meat, on top and bottom of roast, with knife and insert garlic slivers. Place lamb leg on rack into roasting pan. Put squeezed lemon halves from marinade into bottom of pan. Brush lamb with marinade before roasting, place in oven and immediately reduce heat to 350 degrees. Baste meat with marinade every 20 minutes while roasting, until meat reaches desired doneness (roast at 10 minutes per pound for rare; 15 minutes per pound for medium; and 20 minutes per pound for well done. Let roast rest 10 minutes in pan after removing it from the oven before carving. Serves 1 person per pound. Garnish with mint sprigs or parsley.
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