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How To make Roasted Lemon/Rosemary Leg Of Lamb
8 lb Leg of lamb (approx)
2 Garlic cloves, slivered
3 T Lemon juice (or less)
1 t Rosemary, crumbled
1 1/2 t Salt
1/4 t Pepper
1/4 c Butter (or margarine)
Remove the lamb from the refrigerator 1 hour before roasting. Preheat the oven to 350 degrees F. Trim all but a thin layer of far from the lamb, and make small slits over the surface of the meat. Insert the slivered garlic into these slits. Brush the lamb with lemon juice, and rub rosemary, salt and pepper into the meat. Place the lamb, fat side up, on a roasting rack in a large, shallow roasting pan. Roast at 350 degrees F. for 1 1/2 hours, or until a properly-placed meat thermometer reads 140 degrees F. for rare, 150 for medium, or 160 for well- done. Carve and serve. NOTES: * Leg of lamb with rosemary and lemon; this is a leg of lamb recipe based on one published in _Family Circle_ magazine in June of 1983. * The drippings from the lamb may be combined with flour, all-purpose and broth to make gravy. : Difficulty: easy. : Time: 10 minutes preparation, 1 1/2 hours cooking. : Precision: no need to measure. : Daniel Faigin and Karen Davis : System Development Corporation, Santa Monica CA : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin : sdcrdcf!faigin@LOCUS.UCLA.EDU : Copyright (C) 1986 USENET Community Trust
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The ONLY Greek Slow Roasted Lamb Recipe You'll Need! - TSL Everyday
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Greek lemon roast lamb and potatoes | Akis Petretzikis
Greek lemon roast lamb and potatoes | Akis Petretzikis
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Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
Who could say no to this oh-so delicious slow-roasted lamb shoulder? Dressed in a delicious marinade of lemon, garlic and rosemary. This dish is the perfect entertainer.
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Greek Lemon & Honey Glazed Slow Cooked Leg Of Lamb Roast With Crispy Potatoes | ggmix
Greek inspired lemon and honey glazed slow cooked leg of lamb. Lemony, garlicky and with subtle hints of sweetness. This lamb roast recipe is super simple and will satisfy all your taste buds. Plus I will also show you how to use the lambs juices to season your potatoes to get incredible flavour. I'm talking roast potatoes that are crisp on the outside and soft and fluffy in the middle.
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Best Ever Leg of Lamb
Most people over-complicate a dish which should be prepared and served as simply as possible. Crush some garlic, add some olive oil, rosemary and seasoning and roast for an hour and a half. Let the meat do the talking.
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Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
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