Greek Roast Leg of Lamb
Ingredients
1 leg of lamb, bone in (about 7-8 lbs.)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
10 or more garlic cloves cut into slivers                                Â
2 onions quartered                                                                       Â
Salt (about ½ tsp per pound)                                                     Â
Freshly ground pepperÂ
2 sprigs fresh rosemary
1 cup water
1/3 cup fresh lemon juiceÂ
¼ cup olive oil
2 tsp dried crushed oregano
Preparation
Preheat oven to 350˚. Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits. Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour over the lamb. Season the lamb on both sides with salt, pepper, and oregano. Add rosemary sprigs and onions to the pan. Pour water into the pan.
Cover the lamb with parchment paper and then tightly with aluminum foil. Bake 3-4 hours or until meat is soft and falling off the bone.
Remove the foil and parchment paper and place the pan with the lamb back into the oven on the middle rack.Â
Turn the broiler on and broil for 5-10 minutes or until the top is golden brown. Make sure the lamb does not burn!!
NOTE:
Marinate the meat and insert the cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.