Recipe

Classic Roast Leg Of Lamb Recipe

	Chef_irish / All my dishes 11 months, 1 week ago Very Very Good! I Love Lamb! Prep:12m Cook:212m Servings:6	Chef_irish
	lamb greatness

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Ingredients

3 to 6 cloves of garlic

1/3 cup olive oil, or more

2 Tbsp. crushed dried rosemary or dried oregano, or both, to taste

Strained fresh juice of 4 lemons, or more to taste

1 cup dry red wine

1 leg of lamb, trimmed, about 5 pounds

Salt and freshly ground pepper, to taste

Small new potatoes, whole or halved, optional

Directions

Finely chop 2 garlic cloves and combine them in a large bowl with 1 tablespoon olive oil, 1 tablespoon of the dried rosemary and/or oregano, juice of 2 lemons, and dry red wine to make a marinade. Marinate lamb in mixture, cover and refrigerate for 6 to 12 hours, turning lamb several times.

Remove lamb from refrigerator. Preheat over to 450 degrees F and lightly oil a large baking pan.

With a mortal and pestle, crush together all but 1 of the remaining garlic cloves and remaining herbs. Remove lamb from marinade and reserve liquids. With a sharp knife, make 3/4 inch slits all around leg of lamb and stuff garlic and herb mixture inside slits. Reserve a small amount of the mixture for step 4.

Rub lamb with olive oil and 1 whole garlic clove, salt, pepper, and remaining herb mixture. Place lamb in prepared baking pan and arrange potatoes around it, if desired. Season potatoes with salt, pepper, and juice of remaining 2 lemons. Pour marinade over lamb. Place uncovered in oven and reduce heat immediately to 350 degrees F. Bake for about 30 minutes per pound, or until lamb is tender and slightly rare, and potatoes, fork tender. Baste ever 10-15 minutes with pan juice. If potatoes need more liquid, add a little water to the pan before cooking.

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