Greek Style Roasted Lamb23
Prep Time: 2.5 hr | Serves 4
Greek Style Roasted Lamb23
I don’t think that that there is anything better in this world than Greek roast lamb (ok, maybe loukoumades are also up there!!).. it’s what I was bought up on!
Roast lamb done the Greek way is nice and browned with charred edges… some may even say over done!! Greeks tend to like their lamb well done and it may look overly done but that is the way we like it – well done with a beautiful crispness to it but the interior is tender and oh so good and full of flavour thanks to all the fresh herbs and garlic!!!
SHARE
INGREDIENTS
Ingredients
5-6 Lb lamb leg (I used spring lamb leg with bone in)
For the Marinade
6 cloves garlic grated
2 tsp Dried Olympian Greek oregano
2 tsp fresh rosemary chopped
¼ cup Olive Oil
1 cup red wine or white wine
1 tbsp honey
1 tbsp Worcestershire sauce
¼ cup fresh lemon juice
zest from 2 lemons
For prepping the lamb before roasting
6 cloves garlic chopped
1 tbsp Dried Olympian Greek oregano
1 tbsp fresh chopped rosemary
1 tbsp Dijon mustard
1 tbsp honey
1 stick of butter softened
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp Olive Oil
METHOD
Wash lamb well and pat dry and place in a glass dish or sturdy sealable plastic bag large enough to hold the lamb.
In a small bowl whisk together all the marinade ingredients and pour into the bag or dish the lamb is in. Turn to coat and massage the lamb with it and seal bag/dish and allow to marinate refrigerated for a few hours up to two days. (the longer the better esp. to help with gaminess and tenderness of lamb)
Once ready to roast remove lamb from fridge and allow to come to room temperature then preheat oven to 200°C and prepare the lamb for baking.
In a small bowl mix together the garlic, oregano, rosemary, butter, honey and Dijon mustard and set aside
Remove lamb from marinade (keep marinade) and pierce the lamb all over with the tip of a sharp knife
Rub garlic butter-herb-mustard mixture over lamb, pressing into incisions.
Coat with remaining 2 tbsp of olive oil and sprinkle with salt and pepper.
Line a roasting pan with a few layers of foil, place a rack over foil and transfer the lamb to rack.
Pour the marinade left over from the lamb into the pan for aromatics and steam.
Roast, uncovered, at 200°C for 15 minutes to brown and then REDUCE heat to 180°C approx. 1½ hours, turn lamb over (optional) to make a crust on the other side, and continue to roast for another 45 minutes turning it back for the last bit of cooking time (total roasting time is approx. 2 hours and 15 minutes and roughly 20 minutes per lb. Internal temp for medium to well done should be approx. 70-75C). If the lamb gets to dark too quickly feel free to loosely tent lamb for remaining cooking time.
Once done let lamb rest tented with foil for at least ten minutes then squeeze lemon juice over it, slice and serve. Slice and serve with the extra lemon wedges.
