Greek Marinated Roast Leg of Lamb
- Serves: 6 – 8
- Preparation Time: 35 minutes (best if marinated 1-2 days in advance)
- Total Cooking time: will vary (25 minutes to the lb)
Mary had a little lamb, this part you’ve heard before, but with this lamb she passed her plate and had a little more. All kidding aside, this is a really simple to prepare leg of lamb that produces absolutely delicious and succulent results, especially when served with a roasted root vegetable medley of potatoes, beets, and carrots. This Recipe also forms part of the filling for the venerable Gyro sandwich. Traditionally this lamb would be roasted over hardwood coals such as oak or mesquite but a normal oven will produce equally delicious results.
| Amount | Measure | Ingredients |
|---|---|---|
| 3-6 | lb | Leg of Lamb boneless |
| 10 | fresh | rosemary boughs 10-12″ long |
| 15 | cloves | fresh garlic |
| 1 | teaspoon | black pepper |
| 2 | teaspoons | salt |
| 2 | teaspoons | dried oregano crumbled |
| 3 | cups | red wine (Use a hearty wine like Merlot, a young Zinfandel or Cabernet) |
| 3 | lemons | sliced in half |
| 1 | tsp | soysauce |
| 1/2 | cup | Olive Oil |
Ingredients Root Vegetable Medley
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | lbs | small red skinned potatoes |
| 6 | large | carrots, peeled and chopped 1″ chunks |
| 6 | Beets | peeled and cut into 1″ chunks |
| 3 | Leeks | washed and cut 1″ |
| 1 | Turnip | peeled and cut 1″ |
| 2 | tsp | Olive Oil |
| Salt and pepper to taste |
To prepare:
Whisk together the wine, olive oil, oregano, pepper, soy sauce and salt until well incorporated, cover and set aside. Meanwhile pierce the lamb with a thin bladed knife, working with the grain. Next, thread the rosemary boughs into the cuts and stuff the garlic cloves in as well. Place the meat into the wine marinade and squeeze the citrus and toss the peels into the marinade. Cover and let marinate at least 1 hour but preferably overnight or longer. Preheat oven to 475 and place the lamb in a heavy roasting pan and surround with the root vegetable medley. Drizzle olive oil, salt and pepper on the vegetables and place into the oven. Roast 10 minutes then reduce heat to 350 and roast approximately 25 minutes to the lb until internal temperature reaches 160 degrees with a meat thermometer. Remove from oven and let rest 15 minutes before slicing very thinly.
