Recipe by Bergy
Wonderful roasted leg of lamb. Either you drool over it or you despise it. You can also BBQ this recipe. Very tender results from this recipe
Top Review by Debber
My first foray into cooking and eating leg o' lamb, and I must say--what a GREAT introduction this was! Very tasty--the aroma while its baking is unbelievably rich. I followed recipe exactly, except I shoved a knife into the roast (after the broiling part) and forced a few sprigs of rosemary into the meat. Also, I added about a cup of water to the bottom of the baking pan to get some steamy-stuff going on. With about 40 minutes left to the baking time, I added small potatoes to the pan (they sat in the little bit of water-drippings) to roast them alongside the meat....mmmmm! Served with roasted baby carrots (glazed w/brown sugar). Dessert was a pumpkin cheesecake (also from RecipeZaar!). Yummy Christmas dinner. Thank you Bergy for another "count on it!" recipe.
- 2⁄3 cup chopped onion
- 3⁄4 cup olive oil
- 1⁄4 cup vinegar
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1⁄4 teaspoon oregano
- 1 bay leaf, crushed
- 2 cloves garlic, crushe
- 6 -7 lbs leg of lamb, deboned
Directions See How It's Made
- Marinate the lamb overnight in the fridge.
- Drain the meat next morning but reserve the marinade.
- Put the leg on a rack, fat side up.
- Brush with marinade and broil for 10 minutes on each side or until golden, baste occasionally.
- Place lamb on middle rack lower temp to 325f and roast until just pink apprx 2 hrs (depending on the size of the roast)- Check internal temp and if done ahead of the time remove from oven and cover with foil.
- Remember that the lamb will continue to cook even out of the oven.
- For the last 40 minutes roast some potatoes around the roast.