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Roast Leg of Lamb with a Greek Influence
Roast Leg of Lamb with a Greek Influence
Category
MAIN COURSES
Servings
6
Prep Time
15 minutes
Cook Time
1 hour
Ingredients
5-7 lbs. Spring leg of lamb (bone-in or boneless; bone-in is more flavorful)
6 cloves Garlic, slivered
¼ lb.Feta cheese, cut into ½ inch pieces
3 TBS. Mediterranean Oregano
1 tsp. Sel Gris salt (can be substituted for kosher salt)
1 TBS. Black Tellicherry Peppercorns, ground
2 Lemons, juice squeezed
Have the butcher trim off some of the fat from the lamb
If desired, can add 1 large potato per person, peeled and cut into wedge
Notes:
Directions
1. Pre-heat oven to 350 degrees.
2. To bring leg of lamb to room temperature, put on the counter for 30-40 minutes.
3. Make slits (about 1 inch deep) all over lamb and alternate filling slits with garlic and feta cheese.
4. Mix oregano, salt, pepper, and lemon juice together and rub generously all over the leg.
5. Place lamb fat side up on rack in a roasting pan.
6. If making potatoes, put some water in the bottom of the roasting pan and add potatoes.
7. Cook uncovered until internal temperature reaches 135 degrees (1 ½ -2 hours).
8. Let lamb stand for 15 minutes before deboning and slicing.
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