Recipe by JackieOhNo!
From Good Food Magazine March 1988. Ask your butcher to bone and butterfly the leg of lamb for you. If you must bone the leg yourself, start by trimming fat from leg. Then open out leg by cutting through meat to bone at thinnest muscle. Scrape meat away from bones and remove them. With leg turned boned side up, slash thickest muscles 2 or 3 times lengthwise to make leg as even in thickness as possible. (And now, after those instructions, I think I'll become a vegetarian!)
Top Review by Acerast
What a wonderful way to prepare lamb. I made this for our Easter celebration and we really enjoyed it! The meat was flavorful and tender. I opted for the 4 hour marinating time but will do overnight next time to intensify the flavors. Thanks JackieOhNo! for a great recipe.
- 1 (9 lb) leg of lamb, boned (about 9 lbs.)
- 1⁄2 cup olive oil
- 1 tablespoon dried oregano
- 4 large garlic cloves, minced
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
Directions See How It's Made
- Place lamb, boned side up, in large roasting pan. Drizzle oil all over meat and sprinkle with remaining ingredients. Rub oil and seasonings into meat. Cover pan with plastic wrap and refrigerate 4 hours or overnight to marinate. Let warm to room temperature 1 hour before roasting.
- Heat oven to 425 degrees.
- Remove plastic wrap and place lamb on rack in roasting pan. Roast lamb until meat thermometer inserted in thickest part of meat registers 130F for medium-rare, about 30 minutes.
- Remove lamb to platter, cover loosely, and let stand 15 minutes before carving. Cut meat across the grain into thin slices. Serve with juices collected on platter.