Leg of Lamb

Lamb most certainly has a distinct flavor and I’ve found you either love it or you don’t. Because of this I decided I needed the expertise of Chris’ Greek Aunt, who has been making lamb for Greek Easter for decades. It’s always been a crowd pleaser and even the most skeptical seem to greatly enjoy it. I asked her to share her favorite tips with me on how to prepare lamb and I will share those here with you as well.

Ingredients:

1 leg of lamb

Several garlic cloves, salt, rosemary springs, a whole lemon, dry red wine, butter.

Starting with a thawed leg, I give it a quick rinse with water and then pat dry with paper towels and place it in a roasting pan or large Dutch oven. Turn your oven onto broil and place the lamb in the oven on a high rack (to get close to the heating element) for 3-5 min. Once that side is gently golden, flip the leg and broil on the other side until golden brown. Next, take the leg out of the oven, take a knife and make several large slices across the leg and place crushed garlic cloves into those slices. Squeeze the juice of the lemon over the entire leg and then gently pour a few ounces of red wine over the leg entire leg as well. Next, sprinkle some salt and pepper, and then push the rosemary springs into the slices with the garlic. Finally, place a few pats of butter on top of the leg. This leg will be roasting in the juice, wine and melted butter…delicious!

Cover the lamb and bake in a 325* oven, on the center rack, for approximately 3 hours.

After cooking remove from the oven and let rest for a few minutes before cutting it.

Typically this is served with a side of orzo, green beans and roasted potatoes, but honestly goes well with just about anything.