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Roast Leg of Lamb with Lemon, Garlic, and Rosemary

The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 8
Roast Leg of Lamb with Lemon, Garlic, and Rosemary

Source: Mad Hungry, October 2010

Ingredients

  • 2 whole lemons, washed, seeded, and chopped
  • 2 sprigs of fresh rosemary, leaves removed
  • 5 to 6 garlic cloves, peeled
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 4 tablespoons extra-virgin olive oil
  • 1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Directions

  1. Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.

  2. Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.

  3. Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

Reviews (3)

  • shellytoday2012 29 Dec, 2012

    I made the Roast Leg of Lamb with Garlic, Rosemarry,Thyme, and Lemon PEEL...,not the pithe as in the recipe, Lemon, and Salt and Pepper. I Marrinated it for 2 Days instead of the recomended one day. I got busy. Anyway, turnes out that it was the BEST LAMB I have EVER HAD!!! I would Strongly recomend this recipe to anybody ...even if its your first time making it. Use a Meat Thermomiter for sure!! This Lamb will prove to impress anybody you are Roasting it for. SMILES

  • shellytoday2012 26 Dec, 2012

    I DEBONED my own Lamb of Leg...the first one I have ever done mind you. It was pretty exciting to do. Then I made the lemon paste, and it was heavenly to smell, and I even got me a spoonfull of it and tasted it. Te paste was SO YUMMY. I smotherd my 5 pounds of Lamb, both sides, then placed it into a container with the lid on, into the fridge. I will be waiting the FULL 24 hours before roasting it. I cant wait, and I WILL let ya knnow how it turns out. So far, It is a wonderfull recipe!!

  • kkwall 7 Nov, 2011

    Making this for the third time for a Greek-inspired dinner party this weekend. It's so easy and tastes delicious. My family loves it. My friends love it. I love it!

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