Leg o’ Lamb
Great for a crowd. So easy because it basically cooks itself.
Serve with cauliflower greek salad or my take on tabbouleh.
Or baked potatoes and a fresh green salad with home-made dressing.
1 Leg of lamb with bone in.
(if you prefer without the bone, cook for only 45 minutes)
1 whole lemon
3 cloves fresh garlic cut into narrow slivers
Salt & Pepper
Dried Chili flakes
Preheat oven to 400 F (200 C)
Lay your lamb on a baking sheet.
With a small paring knife makes deepish cuts (about 10) randomly over meaty parts of lamb leg.
In each incision, push a sliver of fresh garlic and a sprig of rosemary.
Squeeze the juice of a whole lemon over the leg. Leave the lemon in the pan to cook with the leg.
Then follow with a splash of olive oil.
Sprinkle generously with salt & pepper and crushed chili flakes if desired.
Bake for about 1 hour. This greatly depends on how rare you like your lamb.
I like it a little pink.
But test it by inserting a skewer in towards the bone. If the juices run pink you’re good. If it’s too red for your liking, pop back in the over for another 5/10 minutes.
Once it’s cooked. Let is rest for up to 10 minutes.
Before carving and serving.
This should feed about 6 people for a main. But if you have less to feed you’ll have awesome left overs.