Roast Leg of Lamb

Whenever I tell people that I’m roasting a leg of lamb,  I often hear “ I don’t like lamb.” And my response is always, “ that’s because you haven’t had it prepared properly.”

This lamb is succulent and tender,  melt in your mouth goodness.

  • 4-5 pound leg of lamb
  • 6 cloves of garlic – cut in half lengthwise 
  • olive oil
  • Salt
  • Pepper
  • oregano
  • One whole lemon

Directions:

If the lamb is frozen, thaw it out first over a couple of days in your refrigerator.  Make sure you put a plate or something under it just in case there is a hole in the packaging.  You wouldn’t want blood running all over your fridge or other food, for that matter.

Once lamb is thawed, remove it from the packaging and place it in a clean sink half filled with hot tap water.  Soak for 30 minutes or so.  Soaking the lamb leg in hot tap water does two things; number one- it brings it up to room temperature quickly and number two -it draws more blood out of the leg which will help it taste less gamey.

Pre- heat oven to 450 F.

After the leg of lamb has soaked in hot tap water for 30 minutes remove it from the water and pat it dry with some paper towels.  Now, take a sharp paring knife and randomly cut slits into the meaty parts of the leg.  Make the slits deep enough and big enough to hold  a half clove of garlic. Then plug the half garlics into the holes.

Next,  pour olive oil all over the leg of lamb and rub into the meat.  Now liberally apply the salt, pepper, and oregano all over the leg.  In a roaster, lay down a sheet of aluminum foil and place the leg of lamb on top of it.

Take your lemon and cut it in half, then squeeze the juice all over the lamb.  With the left over lemon rinds, cut them into pieces and place them all around the leg.

Put the lamb into the oven uncovered for about 30 minutes.  After the 30 minutes,  the lamb should have a nice crust on it which will seal in the juices.  Now you will want to completely wrap the lamb up in foil.  Reduce the temperature of the oven to 325 F and continue to roast the lamb for another hour and a half.

This lamb goes really well with Greek sides like a Greek salad and lemon roasted potatoes.

Pairs well with a big red wine like a Shiraz!

Remember to cook with love in your heart-the food will taste better!

If you try this recipe and want to share please put your comments in the section below.  Thanks ❤️


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