GREEK LEG OF LAMB RECIPE RECIPES

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ROASTED GREEK LEG OF LAMB RECIPE | ALLRECIPES



Roasted Greek Leg of Lamb Recipe | Allrecipes image

This roasted leg of lamb recipe is from a place called Koutouki Greek Tavern. It is absolutely wonderful and I feel I have to share it!

Provided by xMichellex

Categories     World Cuisine    European    Greek

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 1 3-pound leg of lamb

Number Of Ingredients 11

1 (3 pound) leg of lamb
4 each potatoes, peeled and quartered
4 carrot, (7-1/2")s carrots
4 stalks celery
6 cloves garlic
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh rosemary
1?½ cups olive oil
2 each lemons, juiced
? cup dry white Retsina wine
3 tablespoons Dijon mustard

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the leg of lamb into a large roasting pan. Distribute potatoes, carrots, and celery around the meat. Slice small slits all over the surface of the lamb and stuff them with garlic cloves. Sprinkle oregano and rosemary over meat.
  • Mix olive oil, lemon juice, wine, and mustard together and drizzle over the meat and vegetables.
  • Bake, covered, in the preheated oven for 1 hour. Uncover and continue baking until browned, about 20 minutes. An instant-read thermometer inserted into the thickest part of the lamb should read at least 130 degrees F (54 degrees C).
  • Let lamb cool for 5 minutes. Serve with the vegetables.

Nutrition Facts : Calories 442.6 calories, CarbohydrateContent 18.8 g, CholesterolContent 45.7 mg, FatContent 34.4 g, FiberContent 3.4 g, ProteinContent 15.1 g, SaturatedFatContent 6.7 g, SodiumContent 160.4 mg, SugarContent 2 g

GREEK-STYLE LEG OF LAMB RECIPE - MELISSA RUBEL JACOBSON ...



Greek-Style Leg of Lamb Recipe - Melissa Rubel Jacobson ... image

Plus: F&W's Grilling Guide More Greek Recipes

Provided by Melissa Rubel Jacobson

Total Time 6 hours 15 minutes

Yield 4

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/2 onion, coarsely chopped
1 garlic clove
2 dill sprigs
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon dried oregano
2 pounds boneless leg of lamb, in one piece
Salt and freshly ground pepper

Steps:

  • In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.

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