Leg o’ Lamb

Dinner, Meat | April 25, 2015 | By

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
Fresh rosemary
3 cloves fresh garlic cut into narrow slivers
Olive Oil
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.





Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>