Greek Leg of Lamb
Amount Measure Ingredient -- Preparation Method
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1 4-6-pound leg of lamb -- See note
1 head garlic
1 tablespoon italian seasoning
1/2 cup olive oil
Juice lemons. Separate head of garlic into cloves, peel (I do this by
rubbing the cloves in a folded silicone potholder) and cut the cloves into
Using a small sharp knife like a paring knife, make small slits all over the
leg of lamb. Insert a garlic sliver in each slit. Chop any remaining
Place the lamb in a ziploc bag and add lemon juice, chopped garlic, italian
seasoning and olive oil. Make sure the marinade is rubbed around the leg of
lamb. Marinate the lamb for at least six hours. Before cooking the lamb,
set the bag out and let it come back to room temperature.
Preheat oven to 450 degrees. Place the lamb in an ovenproof pan and pour
the marinade over it. Cook the lamb for 15 minutes, then turn the oven
temperature down to 325. Roast the lamb for approximately 10-12 minutes per
pound for rare, 15 for medium. If desired, you can baste the lamb with the
marinade a couple times during the roasting. The only accurate way to judge
doneness is with a meat thermometer. If you like your lamb rare, remove it
when a meat thermometer reads 125.
Let the lamb rest for 20 minutes before carving.
NOTE: This works whether you're using a boneless, bone-in, or semi-boneless
leg of lamb.
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Per Serving (excluding unknown items): 715 Calories; 59g Fat (74.4% calories
from fat); 43g Protein; 1g Carbohydrate; trace Dietary Fiber; 165mg
Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0
Vegetable; 0 Fruit; 8 Fat.
Nutr. Assoc. : 0 0 0 0 0