Greek Easter Leg of Lamb With Garlic and Oregano

"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!)"
 
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Ready In:
5hrs
Ingredients:
6
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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