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Herb-Crusted Leg of Lamb

At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.

  • servings: 10

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Ingredients

  • 2 legs of lamb (9 pounds each), bone in, trimmed of excess fat
  • 1 tablespoon plus 1/4 teaspoon olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium head garlic
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon all-purpose flour
  • 1/3 cup brandy
  • 1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon chopped fresh rosemary

Directions

  1. Step 1

    Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.

  2. Step 2

    Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.

  3. Step 3

    Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.

  4. Step 4

    Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.

  5. Step 5

    Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.

  6. Step 6

    Slice lamb; serve with sauce on the side.

Source
Martha Stewart Living, April 1996

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Reviews (7)

  • MTL Foodie 21 Jan, 2014

    My go to recipe for roasted lamb! Absolutely delicious and the meat comes out tender, juicy and very flavourful. I personally really love the rub and after making it the first time, I have since always doubled the amount of it and added just a bit more lemon. This makes it even more aromatic and in my household, more garlic is never a bad thing! I always use boneless leg of lamb so no worries if you cannot find with the bone.

  • kalie0 4 Nov, 2011

    Easy enough recipe for a nice roasted lamb.

  • NAZFisher 29 Apr, 2010

    absolutely heavenly and the leg looked just like the picture when it was finished!

  • mumsy64 18 Mar, 2010

    Five Stars. We live in a remote area and were unable to get a bone in lamb leg, so I used a butterflied boneless leg. This did require some adjustments. I rubbed some of the garlic herb sauce inside the leg before closing it with string, I then applied the rest of the sauce to the outside of the leg before placing it in the oven. It was a five pound leg so I roasted it at 400 degrees for one hour and 20 minutes. It was the perfect St. Paddy's dinner for this Irish family.

  • AnneGeorge 5 Mar, 2008

    We love lamb, and I love the idea of putting the leftovers in a pita. Unfortunately, there is never enough left. Maybe I'll buy 3

  • mmsrjs 17 Jan, 2008

    BEEN IN ATHENS DURING EASTER HOLIDAY AND NOT ONLY THIS BUT ALL THEIR FOOD IS GREAT. THANKS MARTHA FOR THIS POST. WAS THINKING OF SANDWICHES FOR LEFTOVERS, LIKE MARTHAS LAMB SANDWICH.

  • woodensandals 24 Dec, 2007

    oh my god this is so good you will love it:)
    leftovers make excellent pita sandwiches with some feta and lettuce.