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Greek Marinated Roast Leg of Lamb

  • Category: Lamb, Main Dish
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • 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.