Classic roast leg of lamb

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Cooking receipe to make Classic roast leg of lamb under category Everyday Recipes. You may find some video clips related to this receipe below.

Classic roast leg of lamb


3 to 6 cloves of garlic

1/3 cup olive oil, or more

2 tablespoons or more crushed dried rosemary or dried oregano,

or both, to taste

Strained fresh juice of 4 lemons, or more to taste

1 cup dry red wine

1 leg of lamb, trimmed, about 5 pounds

Salt and freshly ground pepper, to taste

Small new potatoes, whole or halved


Finely chop 2 garlic cloves and combine them in a large bowl

with 1 tablespoon olive oil, 1 tablespoon of the dried rosemary

and/or oregano, juice of 2 lemons, and dry red wine to make a

marinade. Marinate lamb in mixture, cover and refrigerate for 6

to 12 hours, turning lamb several times.

Remove lamb from refrigerator. Preheat over to 450 degrees F and

lightly oil a large baking pan. With a mortal and pestle or food

processor, crush together all but 1 of the remaining garlic

cloves and remaining herbs. Remove lamb from marinade and

reserve liquids. With a sharp knife, make 3/4 inch slits all

around leg of lamb and stuff garlic and herb mixture inside

slits. Reserve a small amount of the mixture for later.

Rub lamb with olive oil and 1 whole garlic clove, salt, pepper,

and remaining herb mixture. Place lamb in prepared baking pan

and arrange potatoes around it, if desired. Season potatoes with

salt, pepper, and juice of remaining 2 lemons. Pour marinade

over lamb. Place uncovered in oven and reduce heat immediately

to 350 degrees F. Bake for about 30 minutes per pound, or until

lamb is tender and slightly rare, and potatoes, fork-tender.

Baste every 10-15 minutes with pan juice. If potatoes need more

liquid, add a little water to the pan before cooking.

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