Tender zesty Greekstyle lamb roast w lemon garlic flavors Easy prep delicious results Perfect for special occasions Try this savory dish
Ingredients
Lamb Leg Roast (4-5 lbs)
Garlic Cloves (8-10 cloves, minced)
Lemon Juice (1/2 cup)
Olive Oil (1/4 cup)
Dried Oregano (2 tbsp)
Salt (2 tsp)
Black Pepper (1 tsp)
Potatoes (2 lbs, cut into wedges)
Onion (1 large, diced)
Instructions
Prepare the Marinade: In a large bowl, combine the minced garlic, lemon juice, olive oil, dried oregano, salt, and black pepper. Whisk the ingredients together to create a flavorful marinade.
Marinate the Lamb: Place the lamb leg roast in a large resealable bag or baking dish. Pour the marinade over the lamb, ensuring it’s evenly coated. Cover and refrigerate for at least 2 hours, or up to 24 hours.
Prepare the Roasting Pan: Preheat your oven to 375°F (190°C). Arrange the diced onions and potato wedges in a large roasting pan. Drizzle with a bit of olive oil and season with salt and pepper.
Roast the Lamb: Remove the marinated lamb from the refrigerator and place it on top of the onions and potatoes in the roasting pan. Roast for 1 hour and 30 minutes, or until the internal temperature of the lamb reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
Baste and Broil: During the last 15 minutes of cooking, baste the lamb with the pan juices and broil it on high to create a golden-brown crust. Keep a close eye on the lamb to prevent burning.
Rest and Serve: Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 15-20 minutes before slicing. Serve the lamb roast with the roasted potatoes and onions.
