A basic good lamb recipe, but to make true greek lamb, you want to put slits in the entire lamb, stuff each slit with garlic (I mean,stuff it silly..) and then roll the entire thing in oregeno until it's crusted with oregeno..totally covered...wrap tightly in saran wrap for a day to marinate, then follow as suit.
Photo: Jennifer Davick; Styling: Buffy Hargett
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Other Time: 2 Hours, 10 Minutes
- 1 (5-lb.) boneless leg of lamb
- 2 lemons, halved and divided
- 1/4 cup chopped fresh oregano
- 2 1/2 teaspoons salt
- 2 teaspoons pepper
- Kitchen string
- 1 garlic bulb, unpeeled
- 1/4 cup olive oil
- 1 cup low-sodium chicken broth
- Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves
- 1. Preheat oven to 350°. Unroll lamb, if necessary. Rub 1 lemon half on all sides of lamb, squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on lamb. Roll up lamb, and tie with kitchen string.
- 2. Place lamb on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over lamb and garlic cloves.
- 3. Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.
- 4. Bake at 350° for 2 hours to 2 hours and 15 minutes or until a meat thermometer inserted into thickest portion registers 140° (medium) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes before slicing. Garnish, if desired.
- TRY THIS TWIST!
- Roasted Boston Butt: Substitute 1 (5-lb.) bone-in pork shoulder roast (Boston butt) for lamb. Rub lemon and oregano mixture over roast as directed. (Do not tie up roast.) Proceed as directed, increasing bake time to 3 to 3 1/2 hours or until fork-tender. Shred pork into large pieces using two forks, if desired. Hands-on time: 20 min. Total time: 3 hr., 30 min.
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