Slow-roasting a leg of lamb is a wonderful idea this time of year. A perfect entree for Easter weekend, roasting a boneless leg of lamb is actually much easier than you think. Choose your flavor combination, set the oven on a low 325 degree heat, coat your lamb, and into the oven it goes. The Mediterranean flavor combo I decided on was garlic, fresh oregano, olives and lemon. Be sure and set your lamb out at room temperature for about 1 hour before cooking it approximately 20 minutes per pound. Let it rest, slice, and dinner is served.
(To view this recipe, click on the blue title of the blog post above*)
Roast Leg of Lamb with Lemon, Oregano & Olives
Ingredients:
- (1) 3-4 lb. leg of lamb, boneless
- salt and pepper
- garlic powder
- 12 garlic cloves, peeled
- olive oil
- 2 Tablespoon fresh oregano, roughly chopped
- zest of 1 Meyer lemon, lemon sliced after it is zested
- 1 cup mixed olives
Directions:
- Let the lamb rest at room temperature for 1 hour. Season it with 1/2 teaspoon of salt and a big grinding of pepper. Season also with 1/4 teaspoon of garlic salt.
- Preheat the oven to 325 degrees. Cut slits in the lamb that fit the garlic cloves; insert the cloves into the slits. Drizzle the lamb all over with 1 tablespoon of olive oil. Sprinkle the oregano on the lamb as well as the lemon zest. Arrange the lemon slices underneath the seasoned lamb.
- Roast in a deep roasting pan on the middle rack of the oven for 20 minutes per pound, or until the lamb reaches 145-150 degrees (for medium). Let the roast rest for 15 minutes; slice and serve with the olive medley.
Tagged: boneless leg of lamb, fresh oregano, garlic, garlic powder, lamb, lamb with oregano, leg of lamb, lemon zest, olive oil, olives, oregano, roast, roast lamb
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