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It’s All Greek to Me Leg of Lamb




Source of Recipe


The Web


List of Ingredients




3½ lbs. Leg of baby lamb, bone in
cloves of garlic, sliced in half
1 cup extra virgin olive oil
juice of 1 lemon
salt and freshly ground pepper to taste
½ cup roughly chopped fresh parsley
1 tbsp. roughly chopped fresh sage
2 tbsp. dried oregano
1 tsp. Italian seasoning mix
baby potatoes, peeled


Recipe



Using a sharp knife, make 8 small punctures in the lamb, stuffing each one with half a garlic clove

Place the lamb in a large bowl. In a smaller bowl, whisk the oil, lemon juice, salt, pepper, parsley, sage, oregano and Italian seasoning mix together.

Pour over the lamb. Cover and refrigerate overnight, occasionally turning the lamb in the marinade.

Preheat the oven to 220°C

Cut a large piece of foil that will completely enclose the lamb and the marinade. Place the foil in the baking dish. Place the lamb in the centre and pour the marinade over.

Roll the foil down along the sides of the baking dish, allowing the lamb to cook uncovered.

Roast for 30 minutes.