Greek Leg of Lamb Roast Print Email

1/2 cup olive oil
1 TBS Greek oregano
Zest and juice of 1 lemon
1/4 tsp salt
1/2 tsp freshly ground black pepper
4 cloves garlic, peeled and chopped

1/2 to 1 whole leg of lamb, boned, rolled and tied (your butcher can do this)
6 medium onions, peeled and cut into thin strips
1/4 cup olive oil
1 1/2 teaspoons dried Greek oregano
Juice of 1 lemon
Salt and pepper to taste

Basting liquid:
1.5 cups low-sodium canned chicken broth
1/4 cup olive oil
1.5 tsp dried Greek oregano
Juice of 1 lemon
Salt and pepper to taste

For marinade: Combine all ingredients in a small, stainless-steel mixing bowl. Whisk to mix.

For lamb: Place lamb in a plastic Ziploc bag and pour marinade over meat, seal and place in a roasting pan. Refrigerate overnight or for a minimum of 6 hours.

After the lamb has marinated, pre-heat oven to 375 degrees. Stir together the onions, oil, oregano, lemon juice and salt and pepper in a medium mixing bowl.

Pour onion mixture into a medium-size roasting pan and place lamb on top; discard marinade. Season with salt and pepper and roast uncovered.

For basting liquid: As lamb roasts, combine broth, oil, oregano and lemon juice in a medium saucepan. Season generously with salt and pepper and bring to a simmer to marry sauce.

After 20 minutes of roasting, remove lamb from oven and pour half of the basting liquid over it. Return to oven for another 20 minutes. Rotate and baste lamb with a small amount of remaining liquid every 20 minutes thereafter. Do not let the pan dry out.

Roast lamb to desired internal temperature, remove and rest for 10-15 minutes before slicing. Removing at 130-140 suggested for medium rare to medium.

Transfer liquid and onions from roasting pan to a medium saucepan. Simmer slowly, for 15 minutes, skimming any fat that appears. Strain and serve along with sliced meat.

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