Greek Style Roast Leg Of Lamb

If any (or almost any) approach to God is as good as another, how do we make sense of the Bible’s insistence on monotheism, its consistent rejection of all forms of idolatry, and the missionary impulse — that the nations would turn to the true God — running from Genesis to Revelation? Most crucially, pluralism cannot do justice to the privileged place the Bible gives to Jesus Christ. Every knee must bow before Him. He will judge all peoples. The God of the Bible, revealed as Yahweh in the Old Testament and incarnated at Jesus Christ in the New, is nothing if not a universal God who accepts no rivals. To reject the unique person and work of Jesus Christ is to make an utter mockery of the Bible. To reject His claims is to reject God Himself and to steal from Him the glory that is rightly His. Ultimately it is to turn one’s back on the Bible and on the God of the Bible.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Greek, Lamb, Meats, Roast	1	Servings

INGREDIENTS

1		6-10 lb leg of fresh lamb
		with bone in
1		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	T	Dried rosemary hand rubbed
		to release flavor or
		ground
1	T	Dried basil hand rubbed to
		release flavor or ground
1	T	Thyme savory or sage your
		choice optional
1	t	Salt and freshly ground
		black pepper to taste
		optional

INSTRUCTIONS

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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