Roast leg of lamb is one of my absolute favorite meals. I love lamb anyway, but roasting seems to bring out the best in it. This particular recipe is adapted from several Greek recipes and features traditional flavors like lemon, garlic, and rosemary. Although the photograph is of a whole, bone-in leg of lamb you can also find smaller boned legs.
- 1 2-lb. boneless lamb leg roast
- 1 lemon, zested and juiced (1 1/2 - 2 tablespoons)
- 1 1/2 Tbsp. fresh oregano, minced
- 1 1/2 Tbsp. fresh thyme, minced
- 1 1/2 tsp. kosher or sea salt
- 1 tsp. freshly ground black pepper
- 1 - 2 Tbsp. olive oil, preferably Greek
- 2 - 3 cloves of garlic, sliced into slivers
- 1 - 2 Tbsp. fresh rosemary leaves
- In a small bowl, thoroughly combine lemon zest, thyme, oregano, salt, and pepper.
- Pat meat dry with paper towels.
- Brush lamb with lemon juice, then olive oil, then massage in herb/seasoning mixture.
- Using a thin paring knife, cut deep slits 1 inch apart all over the leg. Then stuff each slit with a sliver of garlic and rosemary leaf. Let leg warm on a kitchen counter for three hours.
- Note: The lamb can be prepped an entire day in advance then simply allowed to warm up on the counter before cooking.
- Heat oven to 275 F.
- Position leg on a rack in a roasting pan and roast until an instant-read thermometer reads 130 degrees for medium rare or 140 for medium (2 - 2 1/2 hours depending on your oven).
- Remove from oven, tent with foil, and let rest for 15 minutes. Meanwhile, heat oven to it's the highest setting.
- Return roast to oven and cook until well-browned - 10 to 15 minutes.
- Serve topped with tzatziki sauce or gremolata.
Stuff thin slices of lamb into pita bread with lettuce, onion and tzatziki sauce for an ad hoc gyro.
Make a Greek shepherd's pie.