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Mediterranean Leg of Lamb




Source of Recipe


Chef2Chef Newsletter


List of Ingredients




Leg of lamb, with or without the bone in.
1 cup dry red wine
1 cup olive oil
5 cloves garlic, crushed
3 tablespoons lemon juice
1 tablespoon dried rosemary
1 tablespoon dried oregano

Recipe



Place your leg of lamb in a pan large enough to hold it.

Combine the wine, 1/2 cup of the olive oil, 3 cloves of the garlic, and the
lemon juice, rosemary, and oregano. Pour this marinade over the lamb, and let
the lamb sit in it for at least 5 to 6 hours, turning it from time to time.

When the time comes to cook your lamb, preheat the oven to 425°F. Remove the
meat from the marinade and place it on a rack in a roasting pan. Leave the
rosemary needles and bits of oregano clinging to it.

Combine the remaining olive oil and cloves of garlic, and spoon this mixture
over the lamb, coating the whole leg. Position the leg with the fat side up and
insert a meat thermometer deep into the center of the thickest part of the meat,
but don’t let it touch the bone.

When the oven is up to temperature, put your roast in and set the timer for 10
minutes. After 10 minutes, turn the oven down to 350°F, and roast for about 30
minutes per pound of meat, or until the meat thermometer registers 170° to
180°F.

Remove the lamb from the oven, and let it sit for 15 to 20 minutes before
carving.

Yield: 3 servings per pound