Mediterranean Leg of Lamb
From jo_jo_ba 15 years agoIngredients
- 4lb boneless leg of lamb shopping list
- 2 bunches fresh oregano, picked and chopped roughly shopping list
- 5 cloves of garlic, peeled and chopped shopping list
- Zest of 1/2 lemon shopping list
- 1/4 cup pitted black olives, chopped shopping list
- 1/4 cup olive oil shopping list
- salt and pepper shopping list
How to make it
- Combine oregano, garlic, lemon zest, olives and olive oil in a food processor to form a paste.
- Season lamb generously with salt and pepper.
- Rub inside and outside of lamb with paste, roll leg up and truss with butcher string
- Preheat oven to 375F. Pat any excess olive oil off the lamb leg.
- Roast, basting occasionally with pan juices, about 1 ½ hours, or until thermometer inserted in thickest part of leg registers 150F.
- Allow the lamb to rest, covered, for at least 10 minutes before carving.
People Who Like This Dish 2
- mejnoona Everett, MA
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