by Evangeline Uriyu

Created on: November 06, 2009

Even folks who say they don't like lamb love it prepared this way. I come from a long line of great Greek cooks and this recipe for roast leg of lamb is a guaranteed hit. This recipe will provide you with fame if not fortune, among those you prepare it for. Enjoy!

Roast Leg of Lamb Greek Style

*Ingredients

One leg of lamb bone in or out

Several garlic cloves cut into slivers

One large onion sliced

The juice of at least two large lemons

Strips of thinly cute lemon peel from one of the lemons

Dried Spearmint leaves

Dried oregano leaves

Dried parsley leaves

cup of red wine

cup of olive oil

Salt and pepper to taste

*Method

Wash and pat dry lamb, and cut off extra fat

Score entire lamb deeply and insert slivered garlic

Place lamb in large food bag or large Tupperware; anything but metal

Crumble the herbs with your fingers and add

Now add all the remaining ingredients

Make sure all ingredients coat the entire lamb

Cover and refrigerate overnight or at least four hours

Roast in preheated 350 degree oven 40 minutes per pound for well done or 35 minutes per pound for medium rare. For a more authentic Greek flavor, cook slowly over a fire directly on rack but watch carefully.

*Note

For out of this world potatoes as a side dish, place peeled and quartered Russets in the same roasting pan with the lamb. Baste with the marinade. If cooking the lamb over fire, baste the potatoes with the marinade and roast in the oven.

Serve with cooked spinach dressed with lemon and olive oil and a sprinkling of Feta and you have an authentic Greek feast.

Use leftover lamb to make delicious cold sandwiches using Ciabatta bread with mayo and sliced tomatoes. Or for lighter fare, add chunks of lamb to a Greek salad and you have a terrific meal.

Learn more about this author, Evangeline Uriyu.
Click here to send this author comments or questions.