Greek leg of lamb

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Isabelle Fassinou

Greek leg of lamb

Post by Isabelle Fassinou » Wed Oct 10, 2007 9:46 am

Recipe: Roast Leg of Lamb a la Greque (Greek leg of lamb)
coutesy of

1 leg of lamb, 5 to 7 lbs
4 or 5 lemons, quartered (squeeze for fresh lemon juice)
1 juice of one sour orange (for flavor and color)
3 to 5 cloves garlic, each sliced into several pieces
2 to 3 tbsp. oregano
1 tbsp. basil
1 tbsp. rosemary
2 sprig thyme
Salt and pepper to taste

Pat the leg of lamb with a cold, moist towel, to clean.

Prepare the meat on all sides by cutting small slits and inserting the garlic pieces.

Slowly pour the lemon juice & orange juice (squeezed from the lemon quarters) over all surfaces (and especially into the garlic-filled slits).

Liberally apply the oregano, basil, rosemary, Thyme, salt and pepper to all surfaces.
Place the meat on a rack in an open roasting pan, fat side up.

Preheat oven to 425 degrees F.

Roast prepared meat for 5 minutes to sear, and then IMMEDIATELY lower the heat to 325 degrees F.

Roast approximately 30 minutes per pound for medium-doneness. If slightly pinker meat is desired, turn off oven for the final 30 minutes of roasting, but leave meat in oven.
Serve with Tzatziki Sauce:

2 containers plain yogurt strained for 24 hrs

Half a cucumber*, peeled and roughly grated (squeeze out excess water after grating)

6 cloves roasted garlic, finely minced/mashed (mince is also fine, but roast is better)

Juice from 1/2 a lemon (or to taste)

8 to 15 leaves fresh mint, chopped

2 tbsp olive oil

2 pinches of salt
Mix all ingredients together and serve over leg of Lamb!

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