A juicy leg of lamb carved into small pieces can be the centerpiece of an hors d'oeuvres buffet.

Martha Stewart Living, August 1994


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Remove papery skin, or fell, from lamb and trim fat on top side to 5/8 inch thick. (You can also have your butcher do this.) Remove all fat from bottom side of leg. With the tip of a sharp knife, cut a few slits in flesh on top and bottom of lamb and insert garlic slivers.

  • Combine oil, lemon juice, oregano, chopped rosemary, and salt and pepper to taste in a small mixing bowl. Rub lamb well with half the marinade, and refrigerate, covered, for several hours or overnight. Set aside remaining marinade.

  • Remove lamb from refrigerator one hour before you are ready to cook it. Heat oven to 450 degrees. Arrange rosemary sprigs along both sides of leg and secure rosemary in 3 places with butcher's twine. Season well with salt and pepper and place in a roasting pan.

  • Place lamb in oven and turn down heat to 325 degrees. Baste often with remaining marinade. Drain fat from pan periodically. Roast lamb until a meat thermometer reads 135 degrees when inserted into thickest part for medium rare, about 1 hour and 20 minutes, or continue cooking to desired temperature. Untie lamb and let rest for 15 minutes before slicing. Carve and serve with condiments and pita.