Prep 10 mins
Cook 3 hrs
We love the simplicity of this recipe. The seasonings highlight the flavor of the lamb and the roasting method is no-fuss, tried and true. Feel free to use a combination of seasonings that pleases your family. This is based on a recipe from a book entitled The Grecian Plate compiled by The Hellenic Ladies Society of St. Barbara Greek Orthodox Church, Durham, North Carolina (1984).
- 1 (6 -7 lb) leg of lamb
- 1⁄4 cup olive oil
- 1 lemon, juice of
- 3⁄4 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt, to taste
- fresh ground black pepper, to taste
- 6 garlic cloves, minced
- 6 potatoes (optional)
- Preheat oven to 500°F.
- Place lamb fat-side up in shallow roasting pan.
- Rub lamb with olive oil and lemon juice; season with rosemary, thyme, oregano, salt, pepper and garlic.
- Place in oven, reduce heat to 350F and rost lamb for 2 1/2 to 3 hours, or until internal temperature reaches 175-180°F.
- To add the optional potates, about 40 minutes before lamb is done, peel and quarter 6 large potatoes and place them around the lamb. Sprinkle with additional lemon juice, salt, pepper and oregano to taste.
- After 20 minutes of baking, turn potatoes over to brown other side.
- Continue roasting until potatoes pierce easily with a fork.
- Let lamb stand 20 minutes before carving.
This was a nice leg of lamb-somehow it wasn't quite as lemony as I expected it would be, but it was still yummy.