Greek Easter Lamb
Source of Recipe
LowCarbRecipeBox
5-pound leg of lamb
1 teaspoon salt
2 tablespoons oregano
2 tablespoons basil
2 tablespoons fresh mint leaves
3 tablespoons rosemary
1 tablespoon thyme
4 large garlic cloves, crushed, peeled, and coarsely minced
1 cup olive oil
6 tablespoons fresh lemon juice
Two to four hours before roasting, remove meat from refrigerator.
Trim all outside fat and prominent sinews.
In a food processor or blender puree together salt, oregano, basil, mint,
rosemary, thyme, and garlic. (Add 1 or 2 spoonfuls olive oil if needed.)
If no electric appliance is available, mince herbs and seasonings and pound
in a mortar. No mortar and pestle?
Put them in a Zip Lock bag and roll over them with a rolling pin.
Rub the herb mixture on the lamb.
Stir together olive oil and lemon juice and paint some generously on meat,
reserving remainder.
Let meat stand at least 2 hours.
Preheat oven to 475 degrees. Place leg on rack in roasting pan in center of
oven. Lower heat to 350 degrees.
Brush meat with reserved oil mixture every 10 minutes.
Roast until internal temperature at thickest part registers 135 degrees on
an instant-read meat thermometer (20 minutes per pound) for rare, 150
degrees for medium, and 165 degrees for medium well-done.
Let meat rest before slicing across grain.
Serves 8 @ 767 calories, 65 grams fat, 40 grams protein, and 3 grams
carbohydrates w/ 1 gram fiber.
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