I have been developing recipes with my father’s lamb(I know such a hard job!). I decided to work on a recipe for a slow-roasted leg of lamb that I marinated Greek-style with lots of herbs, garlic, sherry, lemon and salt, and I dare I say it came out just fantastic. The meat was so tender and the herbs and lemon where so lively and still did not overpower the lamb! At a Greek Easter a young lamb would be slaughtered and marinated and roasted over a spit, we do not slaughter baby lambs on our farm because we are a ranch(no dairy animals). I think the slow roasted really compliments the marinated leg because it is as close to a rotating spit as you can get with out going outside. This will welcome spring and all the freshness it brings! This is great with olive oil baked potatoes, and a spring salad! My boyfriend said it was the most exquisite meat he had ever tasted (this is why I love him, he says this to me each meal and means it).
Greek-Style Marinated Leg of Lamb
- 1 leg of lamb with bone
- 2 tablespoons of sherry
- Juice of one lemon
- 6 cloves of garlic
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 tablespoon rosemary
- cracked black pepper
- 1 teaspoon-1 tablespoon kosher salt (I added one tablespoon because I was only marinating it for a day but it was pretty salty which I liked because I made a simple pan sauce with the drippings and added no salt to anything else).
- a few cups of water to add to the roasting pan to deglaze the pan, i had to add a bit of water throughout the roasting because i did not want to have the drippings burn.
Preparation: Mince garlic and herbs mix with lemon juice and sherry. Marinate leg of lamb in for 1 to 2 days. Preheat oven to 325 degrees, roast until leg of lamb reaches an internal temperature of 130 degrees, this took about 1 1/2 hours for my parent’s leg of lamb, which is a bit smaller then the legs you would find in your local grocer.