Monday, June 1, 2009

Roasted Leg of Lamb

My husband loves Greek food, since he is going to be out of town for bit I asked what he would like to eat and a good bye meal and he asked for leg of lamb. I have never made this before, but boy would I again. This came out great, my only issue was that so many recipes for lamb tell you to cook it well done, why would you want to ruin a leg of lamb this way beats me, but I got mine out of the oven before it was too late. We served this up with some Mediterranean Style Humus from Trader Joe's, a Greek salad, and pitas.

Roasted Leg of Lamb

1 2-4lb butterflied leg of lamb

1/4 cup of olive oil

1 lemon

4 cloves of garlic

some fresh oregano

salt and pepper

Preheat oven to 325 degrees F. Rinse lamb and pat dry. Place lamb fat side up in a roasting pan and season with salt and pepper. Using a knife make 3 slices spread out evenly in the lamb and add 1 clove of garlic into each slice. In a small dish or measuring cup pour 1/4 cup of olive oil, add the zest of 1 lemon, and the juice from half of the lemon, mince some fresh oregano and 1 clove of garlic and add to oil. Mix well and pour over lamb. Cook lamb for about 10-15 minutes per pound (for rare) basting lamb every ten minutes. Slice, serve and enjoy.

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