Roast Leg of Lamb - Mediterranean Style

"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."
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
2hrs 25mins
Ingredients:
9
Serves:
3
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ingredients

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directions

  • 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.

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Reviews

  1. Bearnen
    i used two large lemons, and also injected a marinade of lemon juice beer and garlic
     
  2. RAVICKERY
    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.
     
  3. Bruce  Casey Lau
    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.
     
  4. Mazz9330
    Wonderfull, it brings out the full flavour of the lamb and you get the extra from the gravy. 3 servings my you must be big eaters
     
  5. Peter J
    This was great and gave the lamb a wonderful flavor and texture. I added some potatoes as recommended and also some asparagus and capsicum (bell pepper) towards the end of cooking which made a great simple to prepare meal. Rather than use an oven I cooked in a BBQ with the hood down.
     
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Tweaks

  1. Bruce  Casey Lau
    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.
     

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