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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.

Source: Martha Stewart Living, April 1996
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  • 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.
    Reply
  • kalie0
    4 NOV, 2011
    Easy enough recipe for a nice roasted lamb.
    Reply
  • NAZFisher
    29 APR, 2010
    absolutely heavenly and the leg looked just like the picture when it was finished!
    Reply
  • MS10603714
    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.
    Reply
  • 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
    Reply
  • 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.
    Reply
  • 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.
    Reply

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