Prep 25 mins
Cook 2 hrs
This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.
- 1 leg of lamb (about 1.5 kg) or 1 lamb shoulder (about 1.5 kg)
- 6 garlic cloves, slivered
- 2 lemons
- 2 onions
- 2 carrots
- 1 (330 ml) bottle beer
- olive oil
- Remove all the fat from the lamb (or most of it).
- Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
- Cut the carrots into thick slices, the onions and lemons into quarters.
- Rub the lamb with olive oil, put salt and pepper all over.
- Put the lamb into a pan and place all the vegetables around it.
- Fill up with olive oil (1/2- 1 cup) and boiling water.
- Put into oven at 400°F and roast for an hour.
- After one hour, turn meat over and fill pan with the whole bottle of beer.
- Put back into oven for another hour.
- The vegetables give a very nice sauce.
- Experiment with the amount of lemon.
- A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.
i used two large lemons, and also injected a marinade of lemon juice beer and garlic
Turned out very well, the lemon and beer give it a very distinct flavor. If I did it again I would most likely amp up the salt and pepper and maybe add some flour to add a crunchy crust.
The lamb was very tender but did not pick up as much of the garlic as I would have liked. The lemon over powered the potatoes and carrots: the suggestion to experiment with lemons is a good one, and will decrease considerably. Next time I will substitute a red wine for the beer, and increase the salt, pepper, and garlic and add butter as a replacement for at least half the olive oil. Will try again soon.