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–+ servings
Traditional Greek Leg of Lamb

Traditional Greek Leg of Lamb

Enjoy a succulent Traditional Greek Leg of Lamb, infused with garlic and herbs, perfect for any special occasion or family gathering.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours
Servings: 8 servings
Course: Dinner Recipes
Cuisine: Greek
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 leg of lamb, bone-in, about 7-8 pounds
  • 10 cloves garlic, cut into slivers
  • 2 onions, quartered
  • 3.5 teaspoons salt about a half teaspoon per pound
  • freshly ground black pepper
  • 2 sprigs of fresh rosemary
  • 1 cup water
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons dried crushed oregano

Equipment

  • roasting pan
  • sharp knife
  • aluminum foil
  • parchment paper

Method
 

Cooking Steps
  1. Preheat the oven to 350 °F (180 °C).
  2. Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
  3. Place the lamb in a large roasting pan.
  4. 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.
  5. Add the rosemary sprigs and the onions to the pan. Pour the water into the pan.
  6. Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
  7. Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
  8. 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.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 5gProtein: 40gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Consider letting the finished dish rest for optimal texture and flavor development before serving.

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