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Irene's Roasted Leg Of Lamb

chef.expert's picture
Ingredients
  Leg lamb 6 Pound, trimmed of all visible fat
  Garlic clove 8 Clove (40 gm), sliced (Or To Taste)
  Extra virgin olive oil 2 Tablespoon
  Dried oregano 2 Tablespoon
  Lemons juice 4 Tablespoon
  Onions 2 , chopped coarse
  Carrots 3 , chopped coarse
  Small red potatoes 2 1⁄2 Pound, scrubbed
  Zucchini 2 , chopped coarse
  Paprika To Taste
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven hot to 500°F.
2) With the tip of a knife, cut small slits over the lamb.
3) Pack the garlic slices into the slits. Use as much garlic as desired.

MAKING
4) In a small bowl mix olive oil, oregano, salt and pepper.
5) Rub the mixture on the lamb.
6) Place lamb in a large roasting pan.
7) Squeeze lemons over it.
8) Place all the vegetables around the lamb.
9) Sprinkle paprika over it
10) In a pan add 1/8 inch of water and roast lamb and vegetables in the oven for 30 minutes.
11) Reduce oven heat to 300°E. Roast the lamb for 2 1/8 to 3 more hours or till a meat thermometer registers 160°E.
12) Baste with juices frequently adding water if necessary. Cook the lamb till done.
13) Keep the lamb aside for 20 minutes before carving.

SERVING
14) Serve the lamb with some vegetables.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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