| 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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