Greek Roast Lamb

Author: Marthinus Strydom
Category: Lamb
Serves/Qty: 8.00

Delicious and full of flavour, leg of lamb is an underrated cut of meat that suits a quick roast perfectly. I love the rich culture and the food of Greece.

Marthinus Strydom

The Story

When I make my lamb like this I usually don’t make a gravy. I squeeze lemon juice over the roast once it comes out of the oven and that is good enough for me. I also serve it with extra lemon wedges for a squeeze of it once it’s sliced as well. It is perfect with my lemon potatoes and a horiatiki salad. If you are going Greek with your lamb you might as well go Greek all the way! We enjoyed the leftover lamb by pan frying it in harissa paste making sure the edges got crispy and had lots of flavour and ate it in pitas like a North African gyro!

The Culture Cook: Greek Roast Lamb - leg of lamb, lamb, roast

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Ingredients

Adjust Quanities

for prepping the lamb before roasting

6 cloves garlic chopped

1 tbsp (3 Teaspoons) dried oregano

1 tbsp (3 Teaspoons) fresh chopped rosemary

1 tbsp (3 Teaspoons) dijon mustard

1 tbsp (3 Teaspoons) of honey

1 tbsp (3 Teaspoons) of butter softened

1 tbsp (3 Teaspoons) salt

1 tsp freshly ground black pepper

2 tbsp (6 Teaspoons) olive oil

for the marinade

6 cloves of garlic grated

2 tsp dried oregano

2 tsp fresh rosemary chopped

¼ cup (12 Teaspoons) of olive oil

1 cup (48 Teaspoons) of red or white wine

1 tbsp (3 Teaspoons) of red wine vinegar

1 tbsp (3 Teaspoons) honey

1 tbsp (3 Teaspoons) worcestershire sauce

¼ cup (12 Teaspoons) of fresh lemon juice

zest from 2 lemons

Method

Wash lamb well and pat dry and place in a glass dish or sturdy sealable plastic bag large enough to hold the lamb.
In a small bowl whisk together all the marinade ingredients and pour into the the bag or dish the lamb is in. Turn to coat and massage the lamb with it and seal bag/dish and allow to marinate refrigerated for a few hours up to two days. (the longer the better esp to help with gaminess and tenderness of lamb)
Once ready to roast preheat oven to 205°c and prepare the lamb for baking.
In a small bowl mix together the garlic, oregano, rosemary, butter, honey and Dijon mustard and set aside
Remove lamb from marinade (keep marinade) and pierce the lamb all over with the tip of a sharp knife
Rub garlic butter-herb-mustard mixture over lamb, pressing into incisions.
Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
Line a roasting pan with a few layers of foil, place a rack over foil and transfer the lamb to rack.
Pour the marinade kept from the lamb into the pan for aromatics and steam.
Roast, uncovered, at 205°c for 15 minutes to brown and then reduce heat to 190°c approx 1½ hours, turn lamb over to make a crust on the other side, and continue to roast for another 45 minutes (total roasting time is approx 2 hours and 15 minutes. Internal temp for medium to well done should be approx 70-76°c)
Once done let lamb rest tented with foil for at least ten minutes then squeeze lemon juice over it, slice and serve. Slice and serve with the extra lemon wedges.